Show Us Your Life - Dried Cherry Stuffing and Cookie Baking
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 14.5-ounce cans chicken broth
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.