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Fruited Turkey Dressing

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.

Serves: 10 Save

Ingredients (15)

  • 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 Apricots
  • ½ cup Dried Sour Cherries
  • 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
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  1. Preheat oven to 250F. Cut brioche into 3/4-inch cubes and place in large bowl.
  2. 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.
  3. 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.
  4. Increase oven temperature to 375F. Place dried fruit in large bowl; add boiling water to cover and let stand 10 minutes. Drain fruit.
  5. 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.
  6. 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.