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Prune and Sausage Stuffing

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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.

Source: Martha Stewart Living, November 2011
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

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

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Reviews

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How would you rate this recipe?
76
  • Shannon Oxley
    3 DEC, 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!
    Reply
  • luckygurl
    24 NOV, 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!
    Reply

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