Dried Fruit And Sausage Dressing Recipes

HERB STUFFING WITH DRIED FRUIT

Steps:

• Preheat the oven to 325 degrees F. Butter a shallow 3-quart baking dish. Cut or tear the bread into bite-size pieces. Divide between 2 rimmed baking sheets and spread into a single layer. Bake until slightly dry and crisp, 15 to 20 minutes. Cool completely.
• Meanwhile, melt 6 tablespoons of butter in a large skillet over medium-high heat. Add the dried fruit, sage, thyme, apple, onion, celery, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat and pour into a large bowl.
• Add the toasted bread to the onion mixture and toss until evenly moistened. Stir in the egg. Transfer to the prepared baking dish and evenly spread without packing the stuffing down too much. Bake until the top is crusty, about 40 minutes. Melt the remaining 2 tablespoons butter and drizzle over the top. Continue to bake until the top is crisp and golden, about 20 minutes more. Garnish with parsley and thyme.

DRIED FRUIT AND SAUSAGE DRESSING

Steps:

• Crumble sausage into a small skillet; cook over medium heat until no longer pink. Drain and set aside. In the same skillet, saute onion and celery in butter until tender. Add wine; simmer for 2 minutes., Cut crusts from the bread if desired; tear bread into small pieces. Place in a bowl; add the sausage, onion mixture and remaining ingredients. Mix lightly. Transfer to a greased shallow 1-1/2-qt. baking dish., Cover and bake at 325° for 40 minutes. Uncover; bake 10 minutes longer or until lightly browned.

DRIED FRUIT AND SAUSAGE DRESSING

Steps:

• Crumble sausage into a small skillet; cook over medium heat until no longer pink. Drain and set aside. In the same skillet, saute onion and celery in butter until tender. Add wine; simmer for 2 minutes.
• Cut crusts from the bread if desired; tear bread into small pieces. Place in a bowl; add the sausage, onion mixture and remaining ingredients. Mix lightly. Transfer to a greased shallow 1-1/2-qt. baking dish.
• Cover and bake at 325 degrees F for 40 minutes. Uncover; bake 10 minutes longer or until lightly browned.

DRIED FRUIT STUFFING

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place bread cubes in very large bowl. Melt butter in heavy large skillet over medium-high heat. Add onions and celery to skillet; sauté until vegetables are tender and golden, about 10 minutes. Add Sherry, figs, cherries, apricots, sage, thyme and rosemary; cook until fruit is tender and liquid is reduced to 1/3 cup, about 7 minutes. Add to bread cubes; stir to blend. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.) Add stock to stuffing; season with salt and pepper. Mix in beaten eggs.
• Transfer stuffing to prepared baking dish. Cover and bake 30 minutes. Uncover and bake until top begins to crisp, about 25 minutes longer.

SAUSAGE, DRIED FRUIT, AND APPLE STUFFING

Steps:

• Preheat oven to 350 degrees. Toss bread cubes with 2 Tbsp. olive oil, thyme, salt, and pepper. Spread in one layer on cookie sheet. Bake about 20 minutes until lightly toasted, shaking occasionally to toast on all sides. Remove from oven and set aside. Meanwhile, remove sausage from casing and break up into clumps. Heat a heavy skillet over medium heat and add sausage. Cook until all the pink is gone. Remove to a large mixing bowl. Pour off fat if there is any remaining in skillet. Add 1 Tbsp. olive oil, onion, garlic, celery, and sage to pan, and sauté over medium heat until wilted, about 15 minutes, stirring frequently. Once wilted, add to mixing bowl with sausage. Toss. Add in bread cubes, apple, cherries, and apricots. Toss. Oil a 9 x 13-inch baking dish with olive oil. Spoon in the stuffing, and drizzle with chicken broth. Bake until crusty and golden brown, about 1 hour, tossing once or twice.

DRIED FRUIT AND SAUSAGE DRESSING

Steps:

• Crumble sausage into a small skillet; cook over medium heat until no longer pink. Drain and set aside. In the same skillet, saute onion and celery in butter until tender. Add wine; simmer for 2 minutes.
• Cut crusts from the bread if desired; tear bread into small pieces. Place in a bowl; add the sausage, onion mixture and remaining ingredients. Mix lightly. Transfer to a greased shallow 1-1/2-qt. baking dish.
• Cover and bake at 325 degrees F for 40 minutes. Uncover; bake 10 minutes longer or until lightly browned.

DRIED CHERRY & SAUSAGE DRESSING

Steps:

• Preheat oven to 375°. Cut bread into 1-in. cubes; transfer to two 15x10x1-in. baking pans. Bake 10-15 minutes or until toasted. Cool slightly. In a small saucepan, bring juice blend to a boil. Stir in cherries. Remove from heat; let stand 10 minutes. Drain. , Meanwhile, in a large skillet, cook sausage, celery and onion over medium heat 8-10 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Transfer to a large bowl; stir in apples, parsley, butter, seasonings, bread cubes and drained cherries. In a small bowl, whisk eggs and stock; pour over bread mixture and toss to coat., Transfer to a greased 13x9-in. baking dish (dish will be full). Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes or until golden brown.