Name: Oven-Baked Bread Stuffing with Sausage, Pecans, and Apricots
Total time: 1 h 30 min
Ingredients: 1 pound sweet Italian sausage; 2 tablespoons unsalted butter , melted, plus possibly more dependent on quantity of rendered sausage fat; 1 large onion , chopped medium (about 1 1/2 cups); 4 medium ribs celery , diced medium (about 1 1/2 cups); 1/2 teaspoon dried sage; 1/2 teaspoon dried thyme; 1/2 teaspoon dried marjoram; 1/2 cup minced fresh parsley leaves; 1/2 teaspoon ground black pepper; 12 cups dried 1/2-inch cubes from one 1-pound loaf French bread or potato, or challah bread; 2 cups chicken stock or low-sodium canned chicken broth; 3 large eggs , beaten lightly; 1 teaspoon table salt; 2 cups chopped pecans , toasted; 1 cup dried apricots , sliced thin

Oven-Baked Bread Stuffing with Sausage, Pecans, and Apricots

By America's Test Kitchen

Published on August 21, 2007

Time

1½ hours

Yield

Serves 10 to 12 as a side dish

Ingredients

1 pound sweet Italian sausage 2 tablespoons unsalted butter, melted, plus possibly more dependent on quantity of rendered sausage fat1 large onion, chopped medium (about 1 ½ cups)4 medium ribs celery, diced medium (about 1 ½ cups)½ teaspoon dried sage ½ teaspoon dried thyme ½ teaspoon dried marjoram ½ cup minced fresh parsley leaves ½ teaspoon ground black pepper 12 cups dried ½-inch cubes from one 1-pound loaf French bread or potato, or challah bread2 cups chicken stock or low-sodium canned chicken broth3 large eggs, beaten lightly1 teaspoon table salt 2 cups chopped pecans, toasted1 cup dried apricots, sliced thin

Before You Begin

Dry whichever bread you choose by cutting 1/2-inch slices, laying them in a single layer on baking sheets or cooling racks, and leaving them out overnight. The next day, cut the slices into 1/2-inch cubes and allow them to dry for another night. If you are in a hurry, rush the process by drying the slices in a 225-degree oven until brittle but not brown, 30 to 40 minutes. Then cut them into cubes and proceed. Any of the stuffings can be cooked inside the holiday bird if you prefer; just reduce stock to 1 cup. Stuff a 12- to 15-pound turkey with 6 cups of stuffing. Then add an additional 1/2 cup of chicken stock to the remaining stuffing and bake it separately in an 8-inch pan. If you prefer to use fresh herbs, substitute 1 1/2 teaspoons minced fresh herbs for the dried sage, thyme, and marjoram.

Instructions

Adjust oven rack to center position and heat oven to 400 degrees (350 degrees if using challah). Fry crumbled sweet Italian sausage in large skillet over medium heat until browned and cooked through, about 10 minutes; remove with slotted spoon and place in large bowl. If necessary, add enough butter to rendered sausage fat to equal 6 tablespoons.

Return skillet to heat; add onion and celery and sauté, stirring occasionally, until translucent, about 8 minutes. Stir in sage, thyme, marjoram, parsley, and black pepper and cook until just fragrant, about 1 minute longer. Turn onion mixture into large mixing bowl. Add bread cubes, stock, eggs, reserved sausage, pecans, dried apricots, and salt and toss gently to distribute dry and wet ingredients evenly. Turn mixture into buttered 13-x 9-inch baking dish, drizzle with reserved melted butter, cover tightly with foil, and bake until fragrant, about 25 minutes (30 minutes for challah). Remove foil and bake until golden brown crust forms on top, 15 to 20 minutes longer. Serve warm.