Bread Stuffing with Sausage, Pecans, and Dried Apricots

makes about 12 cups

This recipe is from COOKS’S ILLUSTRATED The Best Recipe. I used to follow a stuffing recipe from the Joy of Cooking that had apples & sausage in it, but this one has been my go-to for the past 15-20 years. The sage, thyme and marjoram seasonings combined with the apricots and sweet Italian sausage hit the spot especially when combined with the gravy made from the roasted turkey stock.


  • 1 pound sweet Italian sausage, removed from casing and crumbled
  • 6 TBL unsalted butter
  • 1 large onion, chopped (about 1½ cups) ← I use a Vidalia onion
  • 4 medium celery stalks, chopped (about 1½ cups)
  • ½ tsp each dried sage, dried thyme, dried marjoram
  • ½ tsp ground black pepper
  • ½ cup fresh parsley leaves, chopped fine
  • 2 cups pecans, toasted and roughly chopped ← I leave these out, not a pecan fan & my mom is allergic
  • 1 cup dried apricots, cut into thin strips
  • 1 tsp salt
  • 12 cups dried French or other white bread crumbs
  • 1 cup chicken stock or low-sodium canned broth
  • 3 large eggs, lightly beaten


  • Cook sausage in large skillet over medium heat until browned, about 10 minutes
  • Transfer sausage to large bowl (really large, I use a stock pot) with slotted spoon
  • Discard fat and in the same pan melt butter
  • Add onion and celery and cook, stirring occasionally, over medium heat until soft and translucent, 6 to 7 minutes
  • Add dried herbs and pepper and cook for another minute
  • Transfer contents of pan to bowl with sausage
  • Add parsley, [pecans], apricots, and salt and mix to combine
  • Add bread cubes to bowl
  • Whisk stock and eggs together in small bowl
  • Pour mixture over bread cubes
  • Gently toss to evenly distribute ingredients
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