Ingredients
|
|
1 pound(s) sourdough bread, cut in 1/2-inch cubes (about 7 cups)
|
|
|
8 oz uncooked turkey sausage(s), Italian-style (removed from casings)
|
|
|
2 Tbsp light butter, divided
|
|
|
2 1/2 cup(s) uncooked onion(s), chopped
|
|
|
1 1/2 cup(s) uncooked celery, chopped
|
|
|
3 oz dried fig(s), finely chopped (about 3/4 cup)
|
|
|
1/2 cup(s) chopped pecans, toasted
|
|
|
1/3 cup(s) dried cranberries
|
|
|
3 Tbsp fresh thyme, fresh, chopped
|
|
|
3 Tbsp fresh sage, chopped
|
|
|
1/2 tsp table salt
|
|
|
1/2 tsp black pepper, freshly ground
|
|
|
1 cup(s) reduced-sodium chicken broth
|
|
|
1/3 cup(s) fresh parsley, fresh, chopped
|
|
|
1 spray(s) cooking spray
|
Instructions
- Preheat oven to 350ºF. Spread bread cubes on a large rimmed baking sheet; bake, stirring twice, until very lightly toasted, about 16 to 18 minutes.
- Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking up chunks with a wooden spoon, until no longer pink, about 3 minutes; remove to a large bowl.
- Melt 1 tablespoon of butter in same skillet. Add onions and celery; cook over medium-high heat, stirring often, until tender, about 10 to 12 minutes. Add remaining tablespoon of butter to skillet; stir until melted. Add onion mixture to sausage mixture and then add toasted bread, figs, pecans, cranberries, thyme, sage, salt and pepper; stir to mix well.
- Gradually add broth to stuffing and toss until evenly moistened. Coat a 2- to 2 1/2-quart baking dish with cooking spray. Spoon stuffing into prepared baking dish; cover and bake 30 minutes. Uncover stuffing and bake until top is lightly toasted, about 15 minutes more. Remove from oven; sprinkle with parsley and toss. Yields about 3/4 cup per serving.
Notes- Want to get a head start on your Thanksgiving cooking? You can toast the bread up to 3 days ahead and the sausage, onions and celery can be sautéed up to 2 days in advance.
|