Sausage and apple turkey dressing

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Sausage and apple turkey dressing

This side dish will give your Christmas table a bit of French country flavour. Because it will be served with a brined turkey, it would be too salty as a stuffing, so I am making it stove-top and just using the broiler at the end to crisp up the bread. You can replace brandy with white wine, or eliminate it altogether.



  • 2 tablespoons olive oil (25 millilitres)
  • 1 large leek, white part only, finely sliced
  • 1 large onion, sliced
  • 2 mild pork sausages, casing removed
  • 2 stalks celery, sliced
  • 3 cloves garlic, finely sliced
  • 2 apples, cored, peeled, diced
  • 1/4 cup pitted, quartered prunes (60 millilitres)
  • 1/4 cup calvados (or brandy) (60 millilitres)
  • 1 cup chicken stock (250 millilitres)
  • 1 teaspoon freshly chopped rosemary (5 millilitres)
  • 1 teaspoon chopped fresh sage
  • 1 loaf , 2 day old challah or brioche bread or any egg bread , broken into chunks
  • 3 tablespoons melted butter (45 millilitres)
  • Salt and freshly cracked black pepper to taste


  1. Heat olive oil, In a large skillet on high. Add the leek and onions and sauté for about 5 minutes stirring frequently. Onions should be golden. Reduce heat to medium and add the sausage meat and sauté for a further 5 minutes until meat is golden and onions are very soft.
  2. Add celery, sliced garlic, apples, prunes, brandy, chicken stock and the herbs and cook for about 10 minutes on medium heat, stirring frequently.  Liquid should be reduced by half. Cool.
  3. Transfer to an oval or rectangular baking dish and add the bread chunks.  Fold them in gently to distribute and drizzle with melted butter.  While turkey is being carved, pop under the broiler just to reheat and give you a crisp topping.


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