You guys. This stuffing is a miracle for anyone who can't eat bread. A MIRACLE! There is just nothing else to say about it.

What You Need:

¼ cup Tessemae’s Lemon Garlic, plus more for the pan
1 ½ cups whole pitted prunes, halved
1 ½ cups dried apricot halves, halved
1 cup golden raisins
1 pound raw pork breakfast sausage, casings removed, sausage crumbled
2 medium onions, chopped ½ inch
4 celery stalks, chopped ½ inch
2 apples, cored and chopped ½ inch
coarse salt and ground pepper
1½ cups chopped walnuts
1 cup chopped pecans
½ cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh sage
coarse salt and black pepper
2 large eggs, lightly beaten

 
What To Do:

1. Heat oven to 375° F. Oil a 9-by-13-inch baking dish with a little Cracked Pepper. Place the prunes, apricots and raisins in a bowl and cover with 1 cup boiling water. Let stand, stirring occasionally, for at least 15 minutes.
2. Cook the sausage in a large skillet over medium heat until browned, breaking it up with a spoon as it cooks. Add the onion, celery and apple and season with salt and pepper. Cook, stirring occasionally, until the mixture is very tender and beginning to brown.
3. Drain any excess water from the fruit. In a large bowl, toss together the soaked fruit, the sausage mixture, walnuts, pecans, parsley, sage, and Balsamic dressing. Season to taste with salt and pepper, then stir in the eggs.
4. Spoon the mixture into the baking dish. Cover with foil and bake until very hot inside, about 20 minutes. Uncover and bake until browned, about 20 minutes more.

Serves 8