Tired of boring ol’ cornbread dressing? Spice up Thanksgiving with this delicious alternative to classic dressing, and yes there is a difference between stuffing and dressing! Watch the video to find out! This dressing is a great Thanksgiving recipe but it is also delicious year round!

Serves 8

Ingredients:

• 2 cups dried apricots, diced

• ½ cup amaretto liqueur

• 1 cup brandy

• 2 sticks unsalted butter

• 1 very large yellow onion, chopped

• 1 bunch green onions, thinly sliced

• ½ bunch celery, chopped

• Croutons from one savory foccacia loaf (or ciabatta)

• 1.2 lb pkg ground turkey (93/7)

• 2 tbsp Herbes de Provence

• 1 tsp fennel pollen (or 2 tsp crushed fennel seeds)

• 1 tsp dried red pepper flakes

• 1 tart apple, peeled, cored and diced

• 3 tbsp fresh rosemary, chopped (I do not recommend substituting dried)

• 3½ cups turkey or chicken stock or broth

• Kosher salt and pepper, to taste

Instructions:

1. Preheat oven to 375°.

2. Place apricots in a small saucepan and cover with amaretto and ½ cup of the brandy.  Bring to a boil, turn off the heat and allow to steep while you are preparing the rest of the ingredients.  In a large saucepan, heat the chicken stock and one stick of butter over medium low heat until the butter melts.  Reduce the heat to low and hold the butter/stock until later.

3. Melt one stick of butter in a very large sauté pan.  Add onion, green onions, and celery and cook until softened, stirring occasionally.  Transfer to a large mixing bowl.

4. Add the ground turkey, Herbes de Provence and dried pepper flakes to the pan and sauté until no longer pink.  Transfer to the mixing bowl.

5. Add the apple, rosemary, and apricot mixture to the bowl and stir to combine.

6. Add the foccacia croutons over the top.

7. Pour ½ the butter/chicken stock over all and the remaining ½ cup of brandy.  Toss lightly to combine all ingredients.  Add additional butter/stock as needed to moisten dressing.  DO NOT OVERMIX!  Season to taste with salt and pepper.

8. Place in a buttered or oiled 9 x 13 casserole dish.  Do not compact the dressing; it should be fluffy.  Dot the top of the dressing with butter.  Bake for 45 minutes or until browned on top.