Sourdough Dressing with Sausage and Prunes

Sourdough Dressing with Sausage and Prunes Recipe

Prunes appear in both sweet and savory dishes and are often paired with pork, as in this recipe. (Prunes are dried plums—in particular, the small purple plums called prune plums. Dried apricots can replace some or all of the prunes in the dressing if desired.)–Michael McLaughlin

LC Dried Plums Note

Why is it that seemingly every other fruit, when dried, goes by the name “fried [insert name of fruit]” except for plums? Why do they get a special name? Can anyone tell us?

Sourdough Dressing with Sausage and Prunes Recipe

  • Quick Glance
  • 45 M
  • 2 H
  • Makes 8 to 10 servings


  • 1 pound bulk breakfast sausage with sage, coarsely crumbled
  • 1 stick (4 ounces) unsalted butter, plus more for the baking dish
  • 4 cups (1 1/4 pounds) finely chopped yellow onion
  • 2 tablespoons poultry seasoning
  • 2 1/2 pounds sourdough bread slices, 2 or 3 days old, crusts trimmed and bread cut into 1/2-inch cubes
  • 5 eggs
  • 5 cups homemade chicken stock or low-sodium canned chicken broth
  • 2 cups prunes, quartered and pitted
  • Salt and freshly ground black pepper


  • 1. In a large skillet over medium heat, cook the sausage, stirring it occasionally without breaking up too much, until just cooked through and lightly browned, about 10 minutes. Transfer the sausage to paper towels to drain. Discard the drippings in the skillet and wipe the skillet clean.
  • 2. Return the skillet to medium heat and heat the butter until it foams. Stir in the onion and poultry seasoning, cover, and cook, stirring occasionally, until the onion is quite softened, 12 to 15 minutes. Remove from the heat and let cool slightly.
  • 3. In a large bowl, toss together the bread, sausage, and onion and butter mixture.
  • 4. In another bowl, lightly beat the eggs. Whisk the stock into the eggs and then stir the stock mixture into the bread mixture. Add the prunes, 2 teaspoons salt, and 1 teaspoon pepper and mix well.
  • To bake the dressing alongside the turkey
  • 5. Preheat the oven to 325°F (165°C). Generously butter a 4-quart baking dish. Spoon the dressing into the prepared dish and cover tightly with aluminum foil. Bake for 45 minutes. Uncover and continue to bake until the dressing is lightly browned on top and well browned on the sides and bottom but still moist, about another 25 minutes. Remove from the oven and let stand on a wire rack for 5 minutes before serving. Serve hot
  • To bake the dressing in the turkey
  • 6. Loosely stuff the turkey with the dressing and truss the larger opening. Increase the roasting time of the turkey by 35 to 45 minutes. Generously butter a baking dish and spoon the remaining dressing into the dish. Cover tightly with aluminum foil and bake alongside the turkey for 45 minutes. Uncover and bake until the dressing is steaming hot, lightly browned and crisped on top, and well browned on the sides and bottom but still moist, another 25 minutes or so, depending on the size of the baking dish. Serve hot.
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  1. This recipe has become a staple for us, one of our favorites! It is a huge recipe though, you might want to cut it in half.

  2. Leave out the sausage and the eggs, add dried apricots and toasted nuts and a touch more melted butter, increase to taste the poultry seasoning and reduce the amount of chicken stock and you have my go too stuffing/dressing/forcemeat recipe – a riff on my mother’s stuffing/dressing/forcemeat recipe the family has used for the past 60 or so years.

    1. Vivien, that sounds truly lovely. And if I were to make this—which I confess I may now with your tweaks—I’d swap half the sourdough for day-old cornbread. Many thanks for sharing such a lovely riff on the recipes.

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