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Sausage Apricot Stuffing
California

Serves
Effort:
Sched:
DoAhead:  
1 bird  
***
1-1/2 hr  
Yes
A savoring stuffing, enough for a whole turkey, Of course you can make it as a dressing (stuffing cooked separately - Note-3), but I usually stuff the turkey with hot stuffing moments before putting it in the oven. If your turkey is less than 20 pounds you should have stuffing left over which you can bake as dressing or just eat it as fried.


28
1
12
8
7
10
1/4
1
1
1/2
6
1-1/2
---
1
3
1
oz
c
oz
oz
oz

c
#
t
t
T
c
---
T

c
Multi-grain Bread  
Pine Nuts (1)
Onion
Celery w/leaves
Apricots dry
Sage leaves, fresh
Parsley flat leaf
Italian Sausage (2)
Salt
Pepper
Butter
Stock
-- If Dressing (3)
Butter
Eggs
Stock (add'l)
Prep
  1. Preheat oven to 400°F/200°C.
  2. Cut BREAD, including crusts, into 1/2 inch cubes. spread as a single layer on baking sheets and put in the hot oven for 15 to 20 minutes or when lightly browned. Remove from the oven and let cool.
  3. Roast PINE NUTS until golden - 6 to 8 minutes.
  4. Chop ONIONS small.
  5. Dice CELERY into 1/4 inch cubes. Dice APRICOTS to similar size and mix.
  6. Cut SAGE LEAVES in half lengthwise, then crosswise int 1/4 inch lengths. Chop PARSLEY small. Mix.
Run
  1. Break up SAUSAGE and fry stirring over moderate heat until all raw color is gone. Strain out into a large mixing bowl leaving the fat in the pan.
  2. Melt Butter in pan with fat. Stir in Onions and fry over moderate heat stirring until onions are translucent. Stir in Celery Mix and continue to fry stirring until celery is soft, about 8 minutes.
  3. In a large mixing bowl, mix all ingredients except Stock. Warm Stock and pour in a half cup at a time until bread is just moist.
  4. IF STUFFING:   Put in a large sauté pan and fry stirring until it's as hot as you can handle it - then stuff turkey just before it goes in the oven.
  5. IF DRESSING:   Add a bit more stock until bread is quite moist but not mushy.
  6. Beat Eggs and stir in.
  7. Butter a shallow baking dish, about 10 x 14 inches, and pour in dressing mix. Bake at 375°F/190°C oven for about 30 minutes until thoroughly hot.
NOTES:
  1. Pine Nuts:   If you don't have pine nuts the best substitute is pistachios, which will probably already be roasted.
  2. Sausage:   This should be mild Italian pork sausage with fennel.
  3. Dressing:   See Turkey Dressing & Stuffing for more details.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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