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1
Preheat oven to 325 degrees F. Butter a shallow 3-quart casserole.
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2
Cut or tear bread into bite-size pieces.
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3
Lay bread pieces in a single layer on 1 or 2 baking sheets.
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4
Bake until slightly dry and crisp, about 15 to 20 minutes.
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5
Cool.
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6
Peel, core, and coarsely chop the apple.
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7
Coarsely chop the onion, celery, and apricots.
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8
Chop the parsley.
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9
Melt the 6 tablespoons butter in a large skillet over medium-high heat.
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10
Add the apple, onion, celery, apricots, cranberries, thyme, salt, and fennel seeds; cook until soft, about 5 minutes.
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11
Add the broth and parsley and bring to a boil.
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12
Remove from the heat.
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13
Beat the egg in a large bowl.
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14
Add the toasted bread and the onion and fruit mixture; toss until evenly moistened.
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15
Loosely pack the dressing into the prepared pan.
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16
Bake, uncovered, until the top is crusty, about 40 minutes.
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17
Drizzle the pan drippings or melted butter over the top.
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18
Cook until the top is crisp and golden, about 20 minutes more.
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19
Tips: Put the dressing in the oven during the last hour of cooking the turkey
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20
Cook pork sausage until brown and crispy in the skillet.
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21
Remove to a plate and cook vegetables and fruit in the residual fat.
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22
Stir sausage into stuffing just before baking.
