You are here: Home » Recipes » Fruited Turkey Dressing Fruited Turkey Dressing Recipe by Chef Michael ChiarelloKitchen Tested Yield 10 servings Brioche lends a hand to this simple stuffing that will pair well with just about any bird. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail 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. Ingredients 2 pounds brioche loaf or panettone1/2 cup (1 stick) butter, divided1 (2/3 ounce) package fresh sage leaves, minced1 1/2 teaspoons salt freshly ground black pepper1/2 cup sliced dried apricots1/2 cup dried sour cherries1/2 cup golden raisins Boiling water1 1/2 cups finely chopped yellow onion1 cup finely chopped fennel or celery1 cup finely chopped carrot4 cups chicken or turkey stock Instructions 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.