COUNTRY HARVEST STUFFING

COUNTRY HARVEST STUFFING image

Yield 10 servings

Number Of Ingredients 12

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4 cups each 1-inch cubed french bread and prepared cornbread
4 tbsp olive oil
1 tbsp dried thyme
1 lb well-spiced turkey or sweet italian pork sausage, bulk or links (casing removed) broken into clumps
1 cup chopped red onion
1 cup chopped celery
1 tbsp finely minced garlic
2 tsp dried sage leaves, crumbled
3/4 cup dried cranberries
3/4 cup chopped pecans
1/2 cup pitted prunes, quartered
1 cup defatted chicken broth

Steps:

Preheat oven to 350 Place bread cubes in a large bowl and toss with 2 tbsp olive oil, thyme, salt and pepper to taste. Spread the bread cubes on two baking sheets and bake for 15-20 mins, or until lightly toasted, shaking the sheet occasionally. Return cubes to bowl. Brown the sausage in a heave pan over medium heat. Using a slotted spoon, remove the sausage to the bowl, discarding any fat. Place the remaining 2 tbsp of olive oil in the pan and saute the onions, celery, garlic, and sage over medium-low heat for 15-20 mins or until wilted, stirring often. Combine with the bread cubes, cranberries, pecans and prunes. Drizzle the broth over the mixture to moisten as desired, then toss well, adding broth 1/4 cup at a time and stirring, to avoid sogginess. Season with salt and pepper. Bake, covered with aluminium foil, in an oven-to-table dish at 350 for 30-45 mins. Serve from dish