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Chef with red wine glass


Prep Time: 20 minutes
Servings: 8

• 1/4 cup (1/2 stick) butter
• 1 1/2 cups (about 9 ounces) chopped dried plums
• 1 cup chopped onion
• 1/2 pound fresh turkey sausage or reduced-fat pork sausage (casings removed), cooked and crumbled
• 1/2 cup chopped pecans, toasted
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried thyme leaves
• 1 teaspoon ground sage
• 1 1/4 cups chicken broth
• 1/4 cup dry sherry
• 1 box (6 ounces) cornbread stuffing mix (about 2 1/4 cups)

In large saucepan, heat butter over medium-high heat until melted.

Add dried plums, onion, sausage, pecans, parsley and herbs; cook and stir 5 minutes or until onion is translucent.

Add broth and sherry; bring to a boil.

Reduce heat; cover and simmer 5 minutes.

Stir in stuffing mix (with seasoning packet) until moistened.

Cover; let stand 5 minutes before serving.

Tip: - To toast pecans, arrange in even layer on baking sheet.
Bake in 350°F oven 8 to 10 minutes or until lightly browned.

Nutritional Information (per serving)
Calories  332 
Cholesterol  33mg 
% of Calories from Fat  41% 
Fat  15g 
Sodium  803mg 
Carbohydrates  41g 
Protein  8g 
Fiber  4g 

California Dried Plum Board -

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