Sausage, Fruit & Nut Stuffing
You guys. This stuffing is a miracle for anyone who can't eat bread. A MIRACLE! There is just nothing else to say about it.
What You Need:
¼ cup Tessemae’s Lemon Garlic, plus more for the pan
1 ½ cups whole pitted prunes, halved
1 ½ cups dried apricot halves, halved
1 cup golden raisins
1 pound raw pork breakfast sausage, casings removed, sausage crumbled
2 medium onions, chopped ½ inch
4 celery stalks, chopped ½ inch
2 apples, cored and chopped ½ inch
coarse salt and ground pepper
1½ cups chopped walnuts
1 cup chopped pecans
½ cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh sage
coarse salt and black pepper
2 large eggs, lightly beaten
What To Do:
- Heat oven to 375° F. Oil a 9-by-13-inch baking dish with a little Cracked Pepper. Place the prunes, apricots and raisins in a bowl and cover with 1 cup boiling water. Let stand, stirring occasionally, for at least 15 minutes.
- Cook the sausage in a large skillet over medium heat until browned, breaking it up with a spoon as it cooks. Add the onion, celery and apple and season with salt and pepper. Cook, stirring occasionally, until the mixture is very tender and beginning to brown.
- Drain any excess water from the fruit. In a large bowl, toss together the soaked fruit, the sausage mixture, walnuts, pecans, parsley, sage, and Balsamic dressing. Season to taste with salt and pepper, then stir in the eggs.
- Spoon the mixture into the baking dish. Cover with foil and bake until very hot inside, about 20 minutes. Uncover and bake until browned, about 20 minutes more.