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Aunt Eleanor Lane’s Fruited Stuffing Recipe

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This recipe for Aunt Eleanor Lane’s Fruited Stuffing is from The Navatuary Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 cups cubed (1 inch) sourdough or French bread
4 Tb. olive oil
2 Tb. dried thyme
2 Tb. minced garlic
salt and pepper to taste
2 lbs. well spiced sausage (casings removed)
4 cups chopped onions
4 cups chopped celery
2 Tb. dried sage leaves, crumbled
2 apples, cut into ˝ inch dice
1 c. diced mission figs or dried cranberries or dried cherries
1 c. dried apricots quartered
2 cups de-fatted chicken broth
Directions:
Directions:
Preheat oven to 350 degrees. Place bread cubes in large bowl and toss with 2 Tb. olive oil, thyme, salt, and pepper. Spread cubes on 2 baking sheets and bake for 15 to 20 minutes until lightly toasted.

Brown sausage in heavy pan over medium heat, breaking up clumps. Remove sausage to bowl, discarding fat. Place remaining 2 Tb. oil in pan and sauté onions, celery, garlic, and sage over medium-low heat for 15 to 20 minutes until wilted, stirring often. Add to bread, sausage and fruit. Toss well. Drizzle broth over mixture to moisten. Cool before stuffing turkey or bake in pan for 1 hour.
Personal Notes:
Personal Notes:
“This recipe is fussy but worth every minute. Aunt Eleanor and Claudia have a marathon making this for all the family at Thanksgiving at Christman’s.” Barbara

 

 

 

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