Dried Cherry and Italian Sausage Stuffing

Real Simple, 2004

Makes 8 servings
    1/2 cup butter                                                 
    6 stalks celery finely diced                                   
    2 med. onions finely diced                                     
    1 loaf french bread cut into 1 in. cubes, toasted              
    1 cup dried red cherries                                       
    3/4 pound italian sausages no casing, cooked and crumbled      
    3/4 cup fresh flat leaf parsley                                
    1 teaspoon salt                                                
    1 teaspoon pepper                                              
    19 ounces chicken broth     
                                  
hands-on time: 30 minutes/total time: 1 hour, 45 minutes

Melt the butter in a 12-inch skillet over medium heat. Add the celery and onions and cook until translucent, 5 to 7 minutes.

In a large bowl or pan, combine the celery and onions with the bread, cherries, sausage, parsley, salt, and pepper. Add the broth and stir until well combined. Using a large spoon, loosely stuff the mixture into the turkey just before roasting. Cover and bake any unused stuffing in a 325' F oven for 1 hour; uncover and bake for 15 minutes more. Serve warm.