Dried Cherry and Italian Sausage Stuffing

Out of this world. I did a trial run before Christmas and knew I'd never make another stuffing...it's just that good. I ate the leftovers as a main dish and they didn't last long. My guests at Christmas dinner loved it!

• Ready In: 1 hr 45 mins
• Serves: 8-10

Ingredients

• 1⁄2 cup butter
• 6  stalks celery, 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 lb Italian sausage, casings removed,cooked and crumbled (I use sweet, not hot)
• 3⁄4 cup fresh flat-leaf parsley, chopped
• 1  teaspoon kosher salt
• 1  teaspoon fresh ground black pepper
• 2 (14 1/2ounce) cans chicken broth

Directions

1. Melt the butter in a skillet over medium heat.
2. Cook the celery and onions until translucent; about 5-7 minutes.
3. In a large bowl combine the celery and onions with the bread, cherries, sausage, parsley, salt and pepper.
4. Add the broth and stir well until combined.
5. Loosely stuff the mixture into your turkey just before roasting.
6. Cover and bake any unused stuffing in a 325 oven for 1 hour; uncover and bake another 15 minutes.
7. NOTE: I baked the whole pan separately and also made it the day before- it still turned out great!