Yield: Approximately 8 servings
Active Time: 30 minutes
- 1 pound Fleishers Country Sage Sausage
- 2 cups walnuts or pecans, toasted and roughly chopped (soak in warm water until soft after roasting)
- 1 cup dried apricots, chopped
- 12 cups dried or day-old French bread, cubed
- 6 tablespoons unsalted butter
- 1 large onion, chopped
- 4 medium celery stalks, chopped
- 1 teaspoon each dried sage, dried thyme and dried marjoram
- 1/2 teaspoon black pepper
- 1/2 cup fresh parsley, chopped
- 1 cup chicken or turkey stock
- 3 large eggs, lightly beaten
Cook the sausage in a large skillet over medium heat until browned, about 10 minutes. Transfer the sausage to a large bowl with a slotted spoon. Discard the fat. In the same pan, melt the butter. Add onions and celery and cook until they are soft and translucent, 6 to 7 minutes. Add dried herbs and pepper and cook for another minute.
Transfer to the bowl with the sausage; add the parsley, nuts, fruit and salt and mix to combine. Add the bread cubes to the bowl. Whisk the stock together with the eggs and pour the mixture over the bread crumbs. Gently toss to distribute the ingredients evenly (use your hands).
Place the stuffing in a casserole dish. To serve as “dressing” on the side, dot the top of the stuffing with butter and bake in 350° F oven until golden brown and any liquids have set. Remove and cover with foil or keep in low oven until ready to serve.
To properly stuff your turkey, cover the casserole dish with foil and heat in 350° F oven until the stuffing is hot. Spoon the hot stuffing into the turkey loosely packed. Secure the skin over the cavity opening with skewers and roast the turkey. Using a thermometer, the stuffing should read 165° F inside the turkey. If the stuffing is not hot enough when the turkey is done, remove the stuffing and continue to heat it in the oven until golden brown.