Thanksgiving is my favorite time of the year. It revolves around food in my house. We had a tradition to prepare a wonderful meal. Ever since I was a little girl, I remember helping my dad in the kitchen early on Thanksgiving morning.
We worked together to get the turkey ready to stuff and put into the oven. His favorite was oyster stuffing, and I continued to make his version with my own family. Over the years, I have ventured away from this family recipe to try other combinations of flavors, and have found a favorite of my own. I hope you enjoy this recipe, and that your Thanksgiving is a wonderful and happy day!
Herb apricot stuffing (Makes 8 cups)
- 12 cups slightly dry bread cubes (1 large loaf, 21 slices)
- 1⁄2 pound pork sausage
- 1/3 cup snipped parsley
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 2 tablespoons butter
- 1-1⁄2 teaspoons salt
- 1⁄2 teaspoon pepper
- 2 teaspoons fresh sage, chopped (or 1 teaspoon dried, ground sage)
- 2 teaspoons fresh thyme, crushed (or 1 teaspoon dried thyme, crushed)
- 2 teaspoons fresh rosemary, crushed (or 1 teaspoon dried, rosemary, crushed)
- 1 cup dried apricots, chopped
- 6 tablespoons butter, melted
- 1 cup chicken broth
Spread the bread slices on cookie sheets, and cover loosely with dishtowels. Let bread dry for two or three days. Cut crusts off the bread slices, and cube the bread into 1 inch cubes. Put cubes into a large bowl. Crumble and saute the sausage until cooked completely; drain the grease. Saute onion and celery in 2 tablespoons of butter until tender. Add sausage and onion/celery mixture to the bread cubes. Add all other ingredients and toss lightly to mix.
Place stuffing mixture into a slow cooker, and cook on low for 4 hours.
Note: You may also place the stuffing in a casserole dish and bake at 350 degrees for 45 to 60 minutes.
Send “That was yummy” requests to [email protected]. Please include your name, city of residence and phone number.