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Cornbread, Sausage, and Dried Fruit Dressing


Makes about 3 3/4 quarts (more than enough for a 16- to 20-lb. bird); 12 to 16 servings

Notes: If you use a mix for the cornbread, you'll need 1 box (13 oz.). The dressing can be made up to 1 day ahead; cover and chill. If stuffing turkey, just before roasting, fill neck and body cavities with dressing. Extra dressing can be heated, covered, in a microwave oven on full power (100%) for 5-minute intervals until steaming. Roast turkey as directed. If desired, add fresh or dried herbs such as thyme to roasting juices and baste bird with them as it cooks.


  • 1 pound bulk pork sausage
  • 2 cups chopped onions
  • 2 cups chopped celery
  • 7 to 8 cups crumbled cornbread
  • 1 cup dried apricots, chopped
  • 1 cup dried cranberries
  • 2 large eggs, beaten to blend
  • 1 tablespoon chopped fresh sage leaves or 1/2 teaspoon dried rubbed sage
  • 1/2 cup (1/4 lb.) butter or margarine, melted
  • About 3/4 cup chicken broth
  • Salt and pepper

Nutrition Information

  • calories 311
  • caloriesfromfat 46 %
  • protein 7.4 g
  • fat 16 g
  • satfat 6.8 g
  • carbohydrate 34 g
  • fiber 2.7 g
  • sodium 607 mg
  • cholesterol 81 mg

How to Make It

  1. Crumble the sausage into a 10- to 12-inch frying pan over medium-high heat. Stir often until sausage is lightly browned, about 5 minutes. Using a slotted spoon, transfer sausage to a large bowl.

  2. Discard all but 2 tablespoons fat in pan. Add onions to pan and stir often until limp, about 5 minutes. Add onions to sausage.

  3. Add celery, cornbread, apricots, cranberries, eggs, sage, and butter and stir to mix well, adding just enough broth to lightly moisten dressing.

  4. Spoon dressing into a shallow 2 1/2- to 3-quart casserole and cover.

  5. Bake in a 325° oven until hot, about 25 minutes (if chilled, 50 to 60 minutes). Then uncover and bake until top is lightly browned, 15 to 25 minutes more. Add salt and pepper to taste.