Dried Cherry And Italian Sausage Stuffing

• 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!

butter, stalks celery, onions, bread, cherries, italian sausage, fresh flatleaf parsley, kosher salt, fresh ground black pepper, chicken broth

Taken from www.food.com/recipe/dried-cherry-and-italian-sausage-stuffing-108289 (may not work)