Sausage & Apricot Stuffing from Thanksgiving: Recipes for a Holiday Meal by Lou Seibert Pappas

Name: Sausage & Apricot Stuffing from Thanksgiving: Recipes for a Holiday Meal by Lou Seibert Pappas
Ingredients: Salt; freshly ground pepper; Freshly grated nutmeg, ½ teaspoon; Dried thyme, 1½ teaspoons; Dried apricots, 1 cup minced; Country-style bread, 1 loaf, about 1 pound, cut into ½-inch cubes with or without crusts (10 cups); Celery stalks, 2, with some leaves, finely chopped; Large yellow onions, 2, finely chopped; Well-spiced pork sausages or turkey sausages, 1 pound, casings removed and meat broken into clumps; Canola oil, 2 tablespoons; Reduced-sodium chicken broth, 1½–2 cups; Fresh flat-leaf parsley, ⅓ cup minced; Dried sage, 1 teaspoon

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Spicy sausage counters the sweet apricots in this hearty recipe. You can toast the bread and cook the sausage, onions, and celery 1 day in advance. Combine the ingredients just before stuffing or b...

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Ingredients

Salt
freshly ground pepper
Freshly grated nutmeg, ½ teaspoon
Dried thyme, 1½ teaspoons
Dried apricots, 1 cup minced
Country-style bread, 1 loaf, about 1 pound, cut into ½-inch cubes with or without crusts (10 cups)
Celery stalks, 2, with some leaves, finely chopped
Large yellow onions, 2, finely chopped
Well-spiced pork sausages or turkey sausages, 1 pound, casings removed and meat broken into clumps
Canola oil, 2 tablespoons
Reduced-sodium chicken broth, 1½–2 cups
Fresh flat-leaf parsley, ⅓ cup minced
Dried sage, 1 teaspoon