Yield:
10-12 servingsIngredients
8 ounces dried black currants
1 cup Port wine
6 tablespoons butter, plus extra for baking dish
1-1/2 pounds ground Italian pork or turkey sausage
1 large onion, minced
4 celery stalks, minced
1-1/2 teaspoons kosher or sea salt
1/2 teaspoon freshly ground black pepper
6 garlic cloves, minced
Zest of 1 orange
2 tablespoons dried ground sage
1/2 teaspoon ground nutmeg
2 pounds brioche or challah bread, cut into 1/2-inch cubes and let dry overnight
1 cup reduced-sodium chicken or turkey broth or stock
Instructions
In a small bowl, stir together currants and Port. Set aside. Meanwhile, in a 4- to 5-quart pot over medium-high heat, melt butter. Add sausage and cook, stirring and breaking up pieces with a wooden spoon, until browned, about 10 minutes. Add onions, celery, salt, and pepper; cook, stirring, until translucent, about 6 minutes. Add garlic, orange zest, sage, and nutmeg; stir. Add bread cubes and broth (or stock).
Drain currants, discarding Port, and add to dressing. Stir to combine ingredients evenly. Remove from heat and cool to room temperature. Bake in a greased 9×13-inch baking dish at 400° for 40 minutes, or chill in refrigerator and proceed with turkey recipe.
