OVEN-BAKED BREAD STUFFING WITH SAUSAGE, PECANS, AND APRICOTS

OVEN-BAKED BREAD STUFFING WITH SAUSAGE, PECANS, AND APRICOTS image

Yield 10-12 servings

Number Of Ingredients 15

1 pound sweet Italian sausage
2 tablespoons unsalted butter , melted, plus possibly more dependent on quantity of rendered sausage fat
1 large onion, chopped medium (about 1 1/2 cups)
4 medium ribs celery , diced medium (about 1 1/2 cups)
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 cup minced fresh parsley leaves
1/2 teaspoon ground black pepper
12 cups dried 1/2-inch cubes from one 1-pound loaf French bread or potato, or challah bread
2 cups chicken stock or low-sodium canned chicken broth
3 large eggs , beaten lightly
1 teaspoon table salt
2 cups chopped pecans , toasted
1 cup dried apricots , sliced thin

Steps:

1. Adjust oven rack to center position and heat oven to 400 degrees (350 degrees if using challah). Fry crumbled sweet Italian sausage in large skillet over medium heat until browned and cooked through, about 10 minutes; remove with slotted spoon and place in large bowl. If necessary, add enough butter to rendered sausage fat to equal 6 tablespoons. 2. Return skillet to heat; add onion and celery and sauté, stirring occasionally, until translucent, about 8 minutes. Stir in sage, thyme, marjoram, parsley, and black pepper and cook until just fragrant, about 1 minute longer. Turn onion mixture into large mixing bowl. Add bread cubes, stock, eggs, reserved sausage, pecans, dried apricots, and salt and toss gently to distribute dry and wet ingredients evenly. Turn mixture into buttered 13-x 9-inch baking dish, drizzle with reserved melted butter, cover tightly with foil, and bake until fragrant, about 25 minutes (30 minutes for challah). Remove foil and bake until golden brown crust forms on top, 15 to 20 minutes longer. Serve warm.