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Savory Apricot-Sausage Stuffing


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  • 3 cups diced dried apricots
  • 1/2 cup Amaretto
  • 1 cup Cognac or brandy
  • 11/2 cups unsalted butter
  • 1 very large yellow onion, chopped
  • 1 bunch scallions, white bulbs and green stalks, sliced
  • 6 ribs celery, coarsely chopped
  • 11/2 pounds Pepperidge Farm's herb stuffing crumbs
  • 1 pound sweet Italian sausage, casing removed
  • 12 oz bulk pork sausage
  • 2 cups chestnuts, peeled and coarsely chopped
  • 1 ripe pear, cored and diced
  • 3 1/2 cups chicken stock
  • 3 TBS. chopped fresh rosemary or 1 Tbs. dried
  • salt and fresh ground pepper to taste



Step 1

Soak the apricots in the Amaretto and 1/2 cup of the Cognac for 2 hours. Melt 3/4 cup of the butter in a large sauté pan or skillet over medium-high heat. Add the onion, scallions, and celery and cook, stirring occasionally, for 10 minutes. Transfer to a large mixing bowl and toss with the stuffing crumbs. Add the Italian and bulk sausage to the same pan and cook, crumbling the meat with a fork or the back of a large spoon, over medium high heat until the meat is no longer pink. Add the chestnuts, pear, and rosemary to the stuffing and toss to combine. Stir in the apricots with the liquid. Heat the remaining 3/4 cup butter with the chicken stock in a saucepan just until the butter is completely melted. Pour the butter mixture and the remaining 1/2 cup Cognac over the stuffing mixture. Mix the stuffing well and season to taste with salt and pepper. Store the stuffing in the refrigerator until ready to cook the turkey.
Any stuffing that won't fit in the bird can be placed in a buttered casserole and baked at 350F for 40 minutes. Makes enough to stuff a 22-24 lb. bird.

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