Apricot Sausage Dressing

Here is another fine recipe from Bedrock Press. (Janice, I owe ya, big time!) I have been very busy as a freelance writer, and I fear my blogs are paying for it. So, I am using great stuff from Bedrock Press by proxy. I will prolly get a good flaming from Janice for this, but as her recipes and information are always top notch, I would do you all a disservice by not posting here the recipes I get from her. Besides, I may be driving a bit of traffic her way. If you are not visiting Janice’s site, then you are missing out. Plain and simple. Kudos to Janice Duplantis, and Bedrock Press…

Recipe: Apricot Sausage Dressing

1 lb. ‘bulk’ Italian sausage
1 c. chopped onion
1c. chopped celery
1 tsp. finely chopped garlic
1 (6-oz.) pkg. dried apricots, coarsely chopped
1 (16-oz.) loaf white bread, diced and dried
1 tsp. dried thyme leaves
1 tsp. dried rubbed sage
1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
1 T. grated lemon peel
1 (14.5-oz.) can chicken broth
1 egg, slightly beaten

In a large skillet, saute sausage, onion, celery and garlic
over medium-high heat, stirring occasionally, until browned
(approximately 10 minutes). Remove from heat, drain off fat,
and set aside. In a large mixing bowl, combine apricots,
bread, thyme, sage, salt, pepper, lemon peel. Add sausage
mixture, broth and egg. Stir well to fully mix ingredients.
Spoon mixture into a 3-quart casserole dish. Bake in a
preheated 325F (165C) oven for 55 to 60 minutes or until
heated through. Yields 8 servings.

Recipe Note: Serve this baked dressing in the center of a
crown roast or use as a stuffing for turkey or game hen.

About the author: Janice Faulk Duplantis, author and publisher, currently maintains a website that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit Bedrock Press at http://www.bedrockpress.com/ to see all it has to offer. In addition to writing syndicated culinary articles, Janice publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.

This is promptly going into the gullet of “Big Bird” early AM on Thanksgiving morn. Rosie and I will be dining alone this year - the kiddies are all busy with their wives’ families, so we go it alone. To be honest, I prefer this more intimate gathering. A good bottle of red wine will be served at table. I make my own, and I think I have a perfect bottle of a very good blackberry Merlot in the basement. We shall see. All of you have a happy and safe Thanksgiving, from our house to yours…

Peace,

Charlie~

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This entry was posted on Tuesday, November 21st, 2006 at 6:29 pm and is filed under Cajun Cooking, Free Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.