The added step of drying the bread in the oven (rather than just using stale bread) allows the cubes to soak up even more of the fruit-infused chicken stock, as well as the flavors from the greens and sausage.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250 degrees. Bake bread on a baking sheet in a single layer until dried but not browned, about 15 minutes. Remove bread, and let cool. Raise oven temperature to 350 degrees.

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  • Bring stock to a boil in a medium saucepan. Remove from heat. Add prunes, and let soak for 20 minutes.

  • Meanwhile, heat 2 tablespoons oil in a large high-sided skillet over medium-high heat. Working in batches, cook greens until tender, about 10 minutes, and transfer to a plate. Let cool. Wipe out skillet.

  • Heat remaining tablespoon oil in skillet over medium heat. Brown sausage, stirring occasionally, until just cooked through and no longer pink, about 10 minutes. Transfer to a large bowl using a slotted spoon. Add more oil to skillet if needed, and cook celery, carrots, and onions until tender, about 6 minutes. Season with salt and pepper.

  • Drain prunes, reserving poaching liquid. Add prunes, bread, greens, and vegetable mixture to bowl with sausage. Gradually add reserved poaching liquid (about 2 1/2 cups), stirring to combine. Stir in parsley and thyme. Season with salt and pepper.

  • Divide stuffing between two 9-by-13-inch baking dishes. Dot tops with butter. Bake until browned, about 45 minutes.

Cook's Notes

Storage: Stuffing can be refrigerated for up to 3 days. Reheat, covered, in a low-temperature oven.

Reviews (2)

76 Ratings
  • 5 star values: 12
  • 4 star values: 10
  • 3 star values: 30
  • 2 star values: 19
  • 1 star values: 5
Rating: 5 stars
12/03/2015
This takes a bit of time to prepare, but it tastes absolutely fantastic. I will definitely make it again next year and for years to come!
Rating: 5 stars
11/24/2014
I have made this stuffing each year the past two years and am making it again this year. I use brandied prunes. I also always think it could use more prunes so will be adding more this year!