Cornbread Stuffing With Sausage, Cherries & Chestnuts

• 4 tablespoons butter
• 2 large onions, finely chopped
• 2 cups chopped celery
• 3 cups cubed ( 3/4 inch) cornbread (preferably homemade)
• 1 pound sweet Italian turkey sausage, casings removed
• 1 cup diced dried tart cherries
• 1 cup vacuum-packed cooked chestnuts, coarsely chopped
• 1 Granny Smith apple - peeled, cored and cut into 1/2-iinch cubes
• 1/2 cup chopped flat-leaf parsley
• 4 teaspoons chopped fresh thyme
• 2 tablespoons chopped fresh sage
• 1 cup chicken stock, plus more as needed

1. 1. Preheat the oven to 350 degrees . In a large skillet, melt 3 tbsp. butter over medium- high. Add the onions and celery; season with salt and pepper and cook, stirring often, until softened, about 10 minutes. Transfer to a large bowl. Reserve the skillet.
2. 2. On a baking sheet, arrange cornbread in a single layer and bake until browned in spots, about 15 minutes; let cool.
3. 3. In the reserved skillet, heat the remaining 1 tbsp. butter. Add the sausage and cook, crumbling with a wooden spoon, until browned, about 5 minutes. Transfer to the bowl with the vegetables. Add the cornbread, cherries, chestnuts, apple and herbs; season. Drizzle with 1 cup stock and toss, adding more stock by the tablespoon if needed to just moisten the cornbread; season.
4. 4. Transfer the stuffing to a 3-quart baking dish. Cover and bake 30 minutes. Uncover and continue baking until browned on top, about 15 minutes more.

butter, onions, celery, sausage, cherries, chestnuts, flatleaf, thyme, fresh sage, chicken stock

Taken from www.epicurious.com/recipes/member/views/cornbread-stuffing-with-sausage-cherries-chestnuts-53011241 (may not work)