Sausage And Dried Cherry Stuffing

• 12 cups Toasted And Cubed Bread
• 1 pound Bulk Pork Sausage
• 4 Tablespoons Butter, Melted
• 2 whole Onions, Chopped
• 5 Ribs Celery, Leaves Included, Chopped
• 1 Tablespoon Dried Sage
• 1 teaspoon Poultry Seasoning
• 1 cup Dried Cherries
• 1 teaspoon Turkey Flavored "Better Than Bouillon"
• Salt And Pepper, to taste
• 1 whole Eggs, Lightly Beaten
• 3 cups Turkey Stock, Or As Needed

1. Preheat oven to 325u0b0F. Toast the bread until golden, about 15-20 minutes. Chop into cubes, transfer into a large bowl.
2. In a skillet, saute the sausage until brown. Drain off grease and add the sausage to the bowl with the bread. In same skillet, add the butter and saute onion and celery until soft. Place sauteed vegetables in bowl with sausage and bread.
3. Add the seasonings, cherries, and Better Than Bouillon, stir until combined. Taste for seasoning and add salt and pepper to taste. Add the eggs and slowly add the broth until the mixture is just moistened. You may not need all of the broth.
4. Pour into a greased 9 x 13" baking dish. Cover and bake at 350u0b0F for 20 to 30 minutes. Uncover and bake for an additional 15 minutes, or until the center is warm and the top is lightly toasted.

bread, sausage, butter, onions, celery, poultry seasoning, dried cherries, turkey, salt, eggs, turkey stock

Taken from tastykitchen.com/recipes/sidedishes/sausage-and-dried-cherry-stuffing/ (may not work)