| 1 |
In a 1 to 2-quart pan over high heat, bring apricots and orange juice to a boil. Remove from heat and let stand about 30 minutes. |
| 2 |
Meanwhile, in a 10 to 12-inch frying pan over medium heat, frequently stir 1/2 cup butter, celery, and onion until vegetables are limp, about 15 minutes. Add almonds and stir until nuts are golden, 6 to 10 minutes longer. Scrape mixture into a large bowl. |
| 3 |
In the same frying pan over medium-high heat, frequently stir sausage, crumbling with spoon, until browned, about 10 minutes. Drain and discard fat; add sausage to bowl. Add apricots with orange juice, stuffing mix, plum sauce, and thyme; mix well. |
| 4 |
In the frying pan, combine 1/4 cup butter and 1 cup broth; stir often over medium-high heat until butter is melted. Drizzle over mixture in bowl, mixing to moisten evenly; dressing will be crumbly. For a more moist dressing, mix in up to 1 more cup broth. Add salt and pepper to taste. Spoon dressing into a shallow 3-quart casserole. (If making up to 1 day ahead, cover and chill.) |
| 5 |
Bake in a 350 F. oven (uncovered for crusty dressing, covered tightly for moist dressing) until hot (at least 150 F. in center), 25 to 30 minutes (55 to 60 minutes if chilled). |
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