Monday, December 27, 2010

Sweet Sausage and Dried Fruit Stuffing

Delicious paired with a boneless, stuffed turkey breast, goose, or butterflied pork tenderloin.  Be creative and use whatever dried fruit you like, or mix several like I do.  
Makes about 2 cups.

Boneless Turkey Breast With Sweet Sausage and Dried Fruit Stuffing (click here for recipe)

2 cups dried, cubed, bread from a loaf of good quality bread
2 tablespoons olive oil
1 small onion, diced
2 small garlic cloves, minced
1 tablespoon of poultry seasoning (or, to taste)
Coarse salt and pepper to taste
8 ounces sweet Italian sausage (bulk)
1/2 cup (or more) chopped dried fruit (I've used cranberries, golden raisins, apples, pears, apricots and prunes)
1/3 cup chicken stock

Saute onion and garlic in olive oil, until soft.  Add the sausage and brown, crumbling as you go with a wooden spoon.  Remove excess fat.  Stir in the fruit and chicken stock.  Cook for one minute.  Finally, add the bread cubes and seasonings, stirring well to coat the bread.  Add more stock if needed to make sure the bread is fully moist, but not dripping.  Bake in casserole coated with olive oil, until puffy, or use in a recipe calling for bread stuffing.

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