Apricot and Sausage Stuffing with Fresh Herbs

This flavorful stuffing combines the sweetness of apricots, the savoriness of sausage, and the brightness of fresh herbs to create a perfect side dish for the holidays or special occasions.

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Apricot and Sausage Stuffing with Fresh Herbs
Serves 8

Ingredients:

8-10 cups bread cubes (day-old or lightly toasted, from a 16 oz sourdough loaf or French bread loaf)
1 lb mild Italian sausage1 medium onion, finely chopped
4 celery stalks, diced
1/2 cup dried apricots, chopped
1/4 cup white wine1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped1 tablespoon fresh rosemary, finely chopped
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 to 2-1/2 cups chicken broth
2 tablespoons butter, melted

Directions:

1. Preheat the oven to 350 F.

2. Spread the bread cubes on a baking sheet and toast lightly for 10-15 minutes, or until slightly golden, but not hard. Set aside to cool.

3. Heat a large skillet over medium heat. Fry the sausage, breaking it into small pieces. Cook until browned and fully cooked through. Remove the sausage crumbles with a slotted spoon and set aside.

4. In the same skillet, add the onion and celery. Cook until softened, about 5 minutes. Add the chopped apricots and cook for another 2 minutes to allow the flavors to blend.

5. Add the white wine and cook until it's evaporated.

6. In a large mixing bowl, combine the toasted bread cubes, cooked sausage, onion-celery-apricot mixture, thyme, sage, rosemary, black pepper, and salt. Toss gently to combine.

7. Gradually add the chicken broth, stirring lightly to moisten the bread cubes. Use just enough liquid to make the stuffing moist but not soggy.

8. Transfer the mixture to a greased 9x13 baking dish. Drizzle the melted butter evenly over the top.

9. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake, uncovered, for an additional 15–20 minutes, or until the top is golden and slightly crispy.

10. Serve warm and enjoy!