Fruited Turkey Dressing

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 10 servings

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.


2pounds brioche loaf or panettone
1/2cup (1 stick) butter, divided
1 (2/3 ounce) package fresh sage leaves, minced
1 1/2teaspoons salt
freshly ground black pepper
1/2cup sliced dried apricots
1/2cup dried sour cherries
1/2cup golden raisins
Boiling water
1 1/2cups finely chopped yellow onion
1 cup finely chopped fennel or celery
1cup finely chopped carrot
4 cups chicken or turkey stock


  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.

Nutritional Info *per serving

  • Calories 440
  • Fat 18g
  • Cholesterol 75mg
  • Sodium 1090mg
  • Carbohydrate 62g
  • Fiber 5g
  • Protein 8g