Fruited Turkey Dressing
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 lb Brioche Bread
- or 2 lb Panettone
- 1 Butter Stick
- ⅔ oz Fresh Sage
- 1½ tsp Salt
- 1 tsp Freshly Ground Black Pepper
- ½ cup Dried Apricot
- ½ cup Dried Cherries, Sour
- ½ cup Golden Raisins
- 1½ cup Chopped Yellow Onion
- 1 cup Chopped Fennel Bulb
- or 1 cup Chopped Celery
- 1 cup Chopped Carrot
- 4 cup Chicken Stock
- or 4 cup 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.