Fruited Turkey Dressing

Southern Living
Makes 12 servings


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1/2 cup raisins
1/2 cup cognac or apple juice concentrate, thawed
1/2 cup butter or margarine
2 medium onions, chopped
2 garlic cloves, minced
1 (16-ounce) package ground pork sausage
2 large Granny Smith apples, chopped
3 celery ribs, chopped
2 (8-ounce) packages stuffing croutons
3 cups chicken broth
2 large eggs, lightly beaten
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh sage
1 teaspoon chopped fresh thyme
1/4 teaspoon ground cloves
1 teaspoon salt
1 teaspoon pepper


Combine raisins and cognac; let stand 2 hours.

Melt butter in a large skillet over medium heat; add onion and garlic, and sauté 5 minutes or until tender. Add sausage, and cook, stirring until it crumbles and is no longer pink; drain. Stir in apple and celery, and cook, stirring occasionally, about 10 minutes. Transfer mixture to a large bowl.

Stir in raisin mixture, croutons, and remaining ingredients until moistened. Spoon into a lightly greased 13- x 9-inch baking dish.

Bake, covered, at 350° for 30 minutes.

Created date

October 2003