Ingredients Jump to Instructions ↓

  1. 1/2 pound bulk Italian sausage

  2. 1 cup chopped onion

  3. 1/2 cup chopped celery

  4. 2 tablespoons butter

  5. 1/4 cup port wine

  6. 8 ounces coarse-textured white bread

  7. 3/4 cup chicken broth

  8. 1 egg, beaten

  9. 3/4 cup dried cranberries

  10. 1 medium tart apple, cut into 1/2-inch cubes

  11. 2 tablespoons golden raisins

  12. 2 tablespoons chopped dried apricots

  13. 2 tablespoons minced fresh parsley

  14. 3 to 4 teaspoons minced fresh rosemary

  15. 3/4 teaspoon salt

  16. 3/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. 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. Yield: 6 cups. TEST KITCHEN TIP If you'd like to use this dressing to stuff a turkey, use 1/4 cup egg substitute in place of the egg.


Send feedback