Prep time: 20 minutes
Bake time: 60 minutes
1 Tbs. vegetable oil
1 medium onion, diced
3 celery ribs, chopped
1 pkg. (8 oz.) cooked breakfast-sausage patties, thawed and crumbled
3/4 cup diced dried apricots
1 bag (15 oz.) plain bread cubes for stuffing
1 container (32 oz.) low-sodium chicken broth
2 Tbs. butter
1. In nonstick saucepan, heat oil over medium-high heat. Add onion, and cook until soft, about 6 minutes. Stir in celery; cook 4 minutes more. Stir in sausage and apricots; cook 2 minutes more. In large bowl, toss together cooked sausage mixture and bread cubes. Coat a 9"x13" baking dish with vegetable cooking spray. Transfer stuffing to dish; pour broth over stuffing. Cover with plastic wrap, and refrigerate for up to 2 days.
2. To bake, let stuffing come to room temperature. Heat oven to 350°F. Dot stuffing with butter, cover with foil, and bake for 30 minutes. Remove foil; bake 30 minutes more. Makes 12 servings.
Or Try This ... Apple-Bacon
Use 2 diced Gala apples and 1 pkg. (2.1 oz.) ready-to-serve cooked bacon, chopped, in place of sausage and apricots.
Or This! Red Pepper-Corn
Use 1 red pepper, diced, and 1 pkg. (10 oz.) frozen corn in place of sausage and apricots. (Want a vegetarian version? Use veggie broth instead of chicken.)