California Harvest Stuffing

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.

Servings: 8
Source: Cranberry Dried Plum Board