Fruited Turkey Dressing
- Yield 10 servings
Brioche lends a hand to this simple stuffing that will pair well with just about any bird.
We love this dressing from Chef Michael Chiarello. For a sweet dressing, use the fruited Italian bread, panettone. For a less sweet dressing, which we preferred, use buttery, dense brioche bread. You can make a day ahead and hold in the fridge.
- 2 pounds brioche loaf or panettone
- 1/2 cup (1 stick) butter, divided
- 1 (2/3 ounce) package fresh sage leaves, minced
- 1 1/2 teaspoons salt
- freshly ground black pepper
- 1/2 cup sliced dried apricots
- 1/2 cup dried sour cherries
- 1/2 cup golden raisins
- Boiling water
- 1 1/2 cups finely chopped yellow onion
- 1 cup finely chopped fennel or celery
- 1 cup finely chopped carrot
- 4 cups chicken or turkey stock
- Preheat oven to 250F. Cut brioche into 3/4-inch cubes and place in large bowl.
- Melt half the butter in saucepan over medium heat and cook until light brown, about 5 minutes. Remove from heat and add half the sage. Add salt and pepper.
- Pour butter mixture over bread and toss gently. Spread on 2 baking sheets. Let dry in oven about 1 hour. Remove from oven and place in bowl.
- Increase oven temperature to 375F. Place dried fruit in large bowl; add boiling water to cover and let stand 10 minutes. Drain fruit.
- Melt remaining butter in large skillet. Add onion, fennel and carrot. Sauté 10 minutes. Add fruit and remaining sage. Add to bread mixture. Gently toss and add 3 cups stock to moisten; add more if you like softer stuffing.
- Place half of stuffing in turkey and remainder in small baking dish, or place all of it in a 15 x 11-inch casserole dish or roasting pan. Roast turkey (20 minutes per pound at 325F) or bake casserole, uncovered, about 30 minutes, until golden brown on top.