1 loaf French bread, cut into 1-inch cubes and toasted (10 cups)
1 cup dried cherries
3/4 pound Italian sausagecasings removed, cooked, and crumbled
3/4 cup fresh flat-leaf parsley, chopped
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 14 ½-ounce cans chicken broth
How to Make It
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.
Very tasty! I made this dish for Thanksgiving and it was a big hit. I used parmesan peppercorn and whole grain loaves for the stuffing and substitued dried parsley for the fresh. Note: you do not need as much dried parsley as fresh if you go this route.
Made half of this recipe to stuff an organic chicken I bought for Christmas dinner (don't care for turkey). Great flavour although the hot It. sausage was too much of a contrast to the rest of it. Dried cherries are NOT cheap, BTW. Paid $10 for a handful at WF!! Lastly, I completely forgot the chicken broth but turned out great nevertheless.
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