Bread Stuffing with Sausage, Pecans, and Dried Apricots
NOTE: High-quality sausage is the key to this recipe. Toast the
pecans in a 350-degree oven until fragrant, 6 to 8
minutes.
1 pound sweet Italian sausage, removed from casings and crumbled
6 tablespoons unsalted butter
1 large onion, chopped (about 11/2 cups)
4 medium celery stalks, chopped (about 11/2 cups)
1/2 teaspoon each dried sage, dried thyme, dried marjoram
1/2 teaspoon ground black pepper
1/2 cup fresh parsley leaves, chopped fine
2 cups pecans, toasted and roughly chopped
1 cup dried apricots, sliced thin
1 teaspoon salt
12 cups dried French or other white bread cubes
1 cup chicken stock or low-sodium canned chicken broth
3 large eggs, lightly beaten
INSTRUCTIONS:
1. Cook sausage in large skillet over medium heat until browned, about 10 minutes. Transfer sausage to large bowl with slotted spoon. Discard fat and in same pan melt butter.
2. Add onion and celery and cook, stirring occasionally, over medium heat until soft and translucent, 6 to 7 minutes. Add dried herbs and pepper and cook for another minute. Transfer contents of pan to bowl with sausage. Add parsley, pecans, apricots, and salt and mix to combine. Add bread cubes to bowl.
3. Whisk stock and eggs together in small bowl. Pour mixture over bread cubes. Gently toss to evenly distribute ingredients.