by Carole (Cleveland)

1 pound egg bread, cubed
3 cups chicken or turkey broth, homemade or prepared
1/2 cup unsalted butter
1 large onion, chopped
3 stalks celery, chopped
1 large green bell pepper (seeded, ribbed and chopped)
1 pound bulk sausage, variety of choice
1 Tablespoon poultry seasoning, or to taste
1 Tablespoon fresh sage, finely chopped, or to taste
1 cup dried apricots, chopped
1/2 cup dried cranberries
6 large eggs, beaten to blend
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste

Preheat oven to 350° F. Grease a 13x9x2-inch glass baking dish

In a large bowl combine the bread and the broth. Set aside to allow the broth to be absorbed while preparing rest of dressing.

Melt butter in a large skillet, set over a medium-high heat, until hot but not smoking. Add onions, celery and green pepper. Cook until the vegetables are beginning to soften, about 10 – 12 minutes. Add sausage and cook until cooked through and no longer pink, about 12 – 15 minutes. Remove from heat and allow to cool for 15 minutes.

Add sausage mixture, the poultry seasoning, sage, apricots and cranberries to the bread mixture. Stir to blend. Sir in the eggs, the salt and the pepper. Transfer to the prepared baking dish.

Bake until custard is set and top of dressing is golden brown, about 1 hour. Cool for 15 minutes before serving.

Serves 10 – 12