Ingredients

• 42 g Tree Top Evaporated Apples, 1/2″ x 1/2″ x 1/2″ Dice
• 68 g Tree Top Cherries Fruit Sensations^®
• 30 g dry sherry
• 680 g chicken broth
• 100 g unsalted butter (½ stick)
• 182 g couscous
• 226 g hot Italian sausage meat
• 125 g celery ribs, trimmed and sliced 1/4″ thick
• 180 g chopped onions
• 24 g minced garlic
• 3 g dried thyme, crumbled
• 3 g dried sage, crumbled
• 70 g toasted pine nuts
• salt and freshly ground pepper

Directions

Combine the apples, Fruit Sensations^® and sherry in a small bowl. Cover and set aside.

Place the chicken broth and butter in a large saucepan and bring to a boil over high heat. Add the couscous in a stream, stirring constantly. Quickly cover the pot and turn off the heat. Let the couscous sit while you prepare the rest of the stuffing.

Add the sausage to a large skillet over medium-high heat, and brown, breaking up the lumps with the back of a wooden spoon, about 5 minutes. Add the fennel, onions and garlic and cook until soft, about 3 minutes. Add the dried fruits, thyme and sage, and stir for 1 minute. Remove from the heat.

Fluff the couscous with a fork to separate the grains. Add the sausage-fruit mixture to the couscous. Stir in the pine nuts and mix until all the ingredients are well combined. Season to taste with salt and pepper.