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Dried-Cherry and Italian Sausage Stuffing

Photo: John Kernick
Yield Makes 8 to 10 servings

Ingredients

  • 1/2 cup butter (1 stick)
  • 6 celery stalks, finely diced
  • 2 medium onions, finely diced
  • 1 loaf French bread, cut into 1-inch cubes and toasted (10 cups)
  • 1 cup dried cherries
  • 3/4 pound Italian sausage—casings 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

Nutrition Information

  • calcium 104 mg
  • calories 335
  • caloriesfromfat 45 %
  • carbohydrate 36 g
  • cholesterol 38 mg
  • fat 17 g
  • fiber 4 g
  • iron 3 mg
  • protein 9 mg
  • satfat 9 g
  • sodium 795 mg

How to Make It

  1. 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.