Prepare bread cubes. Combine 4 tablespoons olive oil, butter and garlic. Pour over bread cubes and mix well to coat. Spread on 2 baking sheets and toast in a preheated 325-degree oven...

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12 to 14 servings

– 12 cups cubed (½ -inch) Italian or French bread

– 5 tablespoons olive oil, divided

– 4 tablespoons butter, melted

– 4 medium cloves garlic, peeled and forced through a press

– 1 medium onion, peeled and finely chopped

– 2 medium ribs celery, finely chopped
– 4 hot Italian turkey sausages

– ½ cup toasted pecans

– 2/3 cup finely chopped prunes

– ¼ cup minced parsley

– Grated zest of 1 orange

– 1 tablespoon dried sage leaves, crumbled

– ¾ teaspoon salt

– ¼ teaspoon pepper

– 2/3 cup chicken broth

1. Prepare bread cubes. Combine 4 tablespoons olive oil, butter and garlic. Pour over bread cubes and mix well to coat. Spread on 2 baking sheets and toast in a preheated 325-degree oven about 30 minutes, until golden. Stir once while baking. Cool.

2. In a skillet, heat remaining tablespoon olive oil; sauté onion and celery 10 minutes. Cool. Place turkey sausage in a skillet and cover with water. Bring to a boil, reduce heat and simmer 12 minutes, or until cooked through. Cool sausage and slice thinly. (Both vegetables and sausage can be prepared 24 hours in advance; store separately in refrigerator.)

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3. Combine croutons, onion-celery mixture, sausage, pecans, prunes, parsley, orange zest, sage, salt, pepper and broth. Mix well and place in a casserole dish. Cover and bake in a preheated 325-degree oven 45 minutes. Remove cover during last 10 minutes of baking time.