Dried Fruit And Sausage Dressing Food

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.

SAUSAGE AND DRIED FRUIT STUFFING

Steps:

• Soak the diced dried cherries and apricots in 1 cup of Triple Sec in a small saucepan (unheated) for 10 minutes.
• Bring to a dried fruit/Triple Sec mixture to a boil on the stovetop. Remove from heat, and set aside to cool.
• Brown the sausage in a large skillet, and then add the celery and onion and saute for 10 minutes. Remove from the stove to cool.
• Toast the slivered almonds in the oven- watching closely for them to brown (be careful- they turn from toasted to burnt very quickly!) After the almonds have cooled, dice them by hand or in a food processor.
• In a large bowl mix together the stuffing mix, sausage, celery and onion, the dried fruit and liquid, and the almonds. (I found it easies to do this in two batches)
• Heat the butter, chicken stock, and remaining ½ cup of Triple Sec in the same saucepan as used before, until the butter melts.
• Pour this over the stuffing mixture and then stir to make sure all of the bread cubes are moistened.
• Bake in a 13 x 9 pan at 350 degrees, for a total of 15 minutes (10 minutes covered in foil, 5 minutes uncovered).

DRIED FRUIT STUFFING

Steps:

• Prepare stuffing mix according to package directions, adding dried fruits when adding contents of stuffing mix. Just before serving, stir in almonds.

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 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.

CORNBREAD AND DRIED FRUIT DRESSING

Steps:

• Preheat oven to 350 °F. Place cornbread cubes in large bowl and set aside.
• In small nonstick skillet, cook sausage over medium-high heat, crumbling and stirring until brown and cooked through. Drain well and set aside.
• In large nonstick skillet, heat canola oil over medium heat. Stir in onions, celery and carrot; cook 5 minutes, stirring frequently. Add garlic and cook for 1 minute longer, but don't allow garlic to brown. Stir in sausage, apricots, plums, thyme, sage, marjoram and 1/4 cup broth. Bring to a boil. Reduce heat and simmer 3 minutes.
• Remove from heat; pour vegetable mixture over cornbread. Add parsley and stir well. Season with salt and pepper. (Dressing may be prepared to this stage a day ahead and refrigerated, covered.).
• Whisk together egg and remaining 3/4 cup broth and pour over cornbread mixture, tossing well. Spray 2-quart baking dish with canola oil cooking spray (use larger baking dish if not reserving dressing for Turkey Roulade) and transfer all but 1 1/2 cups of dressing to baking dish. Cover dish with foil and set aside.
• After Turkey Roulade has been in oven 30 minutes, place covered baking dish of dressing in oven. After 15 minutes (or when internal temperature of roulade, measured with instant-read thermometer, is 155 °F), remove roulade from oven and remove foil from baking dish with dressing. Continue baking dressing for about 15 minutes or until top begins to brown.

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 AND ITALIAN SAUSAGE STUFFING

Steps:

• Melt the butter in a skillet over medium heat.
• Cook the celery and onions until translucent; about 5-7 minutes.
• In a large bowl combine the celery and onions with the bread, cherries, sausage, parsley, salt and pepper.
• Add the broth and stir well until combined.
• Loosely stuff the mixture into your turkey just before roasting.
• Cover and bake any unused stuffing in a 325 oven for 1 hour; uncover and bake another 15 minutes.
• NOTE: I baked the whole pan separately and also made it the day before- it still turned out great!

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.