We combined the traditional flavors of sage and rosemary with leeks and sausage for a tasty and savory classic dressing. And for a sweet little twist, we added apples and dried apricots.
For the Stuffing:
1 each Country Loaf, about 10 cups diced bread
1 each Leek
2 each Celery
2 each Granny Smith Apples
1 bunch Sage
1 sprig Rosemary
3 Tbsp (45 mL) Extra Virgin Olive Oil
2 each Large Eggs
3 cups (720 mL) Vegetable Stock
1 tsp (3 grams) Kosher Salt
Black Pepper, freshly cracked (as needed)
4 Tbsp (56 grams) Unsalted Butter
8 oz (227 grams) Italian Sausage, mild or spicy
5 each Dried Apricot
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