1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
4 celery ribs, chopped
1 large onion, chopped
1-1/2 cups chopped dried apricots
1/4 cup minced fresh parsley
1 tablespoon minced fresh sage or 1 teaspoon dried sage
1 teaspoon poultry seasoning
1/4 teaspoon pepper
3-1/4 cups chicken stock
1 package (12 ounces) crushed cornbread stuffing
1 cup fresh or frozen cranberries, chopped
In a Dutch oven, cook the turkey sausage, celery and onion over medium heat until meat is no longer pink and vegetables are tender, breaking sausage into crumbles; drain. Stir in the apricots, parsley, sage, poultry seasoning and pepper; cook 3 minutes longer.
Add stock; bring to a boil. Stir in cornbread stuffing; cook and stir until liquid is absorbed. Gently stir in cranberries; heat through.
Editor's Note: This recipe makes enough stuffing to stuff a 14-pound turkey. Bake until a meat thermometer reads 180° for turkey and 165° for stuffing.