Herb-seasoned cornbread stuffing with chopped apple, shallots, raisins and cooked and crumbled turkey sausage.

Dried Fruit and Sausage Stuffing

1 teaspoon olive oil
1/4 cup shallots
1 (6-ounce) package seasoned cornbread stuffing mix
1 cup chopped red apple
1/4 pound smoked turkey sausage
3/4 cup raisins
1 teaspoon dried oregano leaves
1 teaspoon dried marjoram
1 teaspoon rubbed sage
1 teaspoon dried rosemary
1/2 teaspoon sweet basil
1/4 teaspoon ground bay leaf
1/2 teaspoon black pepper
1/8 teaspoon salt
3/4 cup apple or white grape juice

1. Preheat oven to 350°F (175°C).
2. Heat oil in heavy skillet over medium-high heat. Add shallots and sauté 2 minutes. Stir in bread cubes, apple, sausage, raisins and seasonings; cook 1 minute, stirring until well blended. Remove from heat. Gradually add juice, stirring until lightly moistened. Turn into buttered 1 1/2 quart baking dish.
3. Cover and bake for 45 minutes until heated through. Garnish with sprigs of fresh parsley.

Makes 6 cups.

Recipe provided courtesy of California Raisin Board.