Ingredients Jump to Instructions ↓

  1. 1 cup chopped dried apricot s

  2. 1 1/2 cups orange juice

  3. 3/4 cup (⅜ lb.) butter or margarine

  4. 2 cups coarsely chopped celery

  5. 1 onion ( 1/2 lb.), peeled and chopped

  6. 1 cup slivered almond s

  7. 1 pound bulk pork sausage

  8. 1 bag (1 lb.) herb stuffing mix

  9. 1 jar (8 oz.) plum sauce

  10. 1/2 teaspoon dried thyme

  11. 1 to 2 cups fat-skimmed chicken broth

  12. salt and pepper

Instructions Jump to Ingredients ↑

  1. In a 1-to-2 quart pan over high heat, bring apricots and orange juice to a boil. Remove from heat and let stand about 30 minutes.

  2. Meanwhile, in a 10-to-12 inch frying pan over medium heat, frequently stir ½ cup butter, celery, and onion until vegetables are limp, about 15 minutes. Add almonds and stir until nuts are golden, 6 to 10 minutes longer. Scrape mixture into a large bowl.

  3. In the same frying pan over medium-high heat, frequently stir sausage, crumbling with spoon, until browned, about 10 minutes. Drain and discard fat; add sausage to bowl. Add apricots with orange juice, stuffing mix, plum sauce, and thyme; mix well.

  4. In the frying pan, combine ¼ cup butter and 1 cup broth; stir often over medium-high heat until butter is melted. Drizzle over mixture in bowl, mixing to moisten evenly; dressing will be crumbly. For a more moist dressing, mix in up to 1 more cup broth. Add salt and pepper to taste. Spoon dressing into a shallow 3-quart casserole. (If making up to 1 day ahead, cover and chill.)

  5. Bake in a 350 degree oven (uncovered for crusty dressing, covered tightly for moist dressing) until hot (at least 150 degrees in center), 25-30 minutes (55-60 minutes if chilled).


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