Ingredients

• For the stuffing base:
• ½ cup Mariani Pitted Prunes, chopped (80 g)
• ½ lb mild Italian sausage, casings removed (225 g)
• 1 tbsp extra-virgin olive oil, as needed (15 ml)
• ½ cup yellow onion, finely chopped (75 g)
• 2 stalks celery, finely chopped (about 1 cup / 120 g)
• 8 oz cremini mushrooms, sliced (225 g)
• 2 cloves garlic, minced
• For the binder and aromatics:
• 4 cups cubed day-old bread (about 220–240 g)
• 2 cups cooked wild rice (from ~⅔ cup / 120 g dry)
• 1¾–2 cups low-sodium chicken or turkey broth, warmed (415–480 ml)
• 1 large egg, lightly beaten
• 1 tbsp fresh sage, chopped
• 1 tsp fresh thyme leaves, chopped
• ½–¾ tsp kosher salt, to taste
• ¼ tsp black pepper
• Chopped fresh parsley, for finishing, optional

Instructions

• 1. Heat the oven to 375°F (190°C). Lightly grease a 9 × 13 inch baking dish. If bread is soft, toast the cubes 8–10 minutes to dry. Cool.
• 2. Heat a large skillet over medium-high. Cook sausage, breaking up, until browned, 4–6 minutes. Transfer to a bowl. Add olive oil if needed.
• 3. Add onion and celery. Cook 3–4 minutes until starting to soften. Add mushrooms and a pinch of salt. Cook 4–5 minutes until liquid cooks off. Stir in garlic for 30 seconds, then off heat fold in chopped prunes.
• 4. In a large bowl, combine bread, wild rice, the sautéed veg/prune mixture, and sausage.
• 5. In a measuring jug, whisk warm broth (start with 1¾ cups), egg, sage, thyme, salt, and pepper. Pour over the stuffing base and toss until evenly moistened. If the bread is very dry, add the remaining broth as needed.
• 6. Transfer to the dish. Cover with foil and bake 20 minutes. Uncover, drizzle with olive oil (or dot with butter), and bake 15–25 minutes more until golden and sizzling.
• 7. Rest 5–10 minutes, then finish with parsley if you like and serve.

• For extra texture, fold in ½ cup toasted chopped pecans with the bread and rice, or add 1 tsp lemon zest to the broth mix for a bright lift.