Dried-Cherry and Italian Sausage Stuffing

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

Preparation

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.