Dried Cherry and Italian Sausage Stuffing

niedziela, 26 stycznia 2014

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 1/2 ounce) cans chicken broth

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!

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