SAUSAGE AND DRIED CHERRY STUFFING |
Serves
6 cups country style white
bread, cubed and toasted
1 pound bulk pork sausage
1 stick of butter
2 chopped onions
4 ribs of chopped celery
2 1/2 tablespoons of
crumbled sage leaves
1 1/2 teaspoons crumbled thyme leaves
1 cup dried
cherries
1 cup toasted and chopped walnuts
1 cup of chicken stock
(canned)
salt and pepper (to taste)
Directions
Toast
the 6 cups of bread cubes for 10 - 15 minutes in a 325 degree oven until
golden. Transfer toasted cubes into a large bowl.
In a skillet,
sauté the sausage, until brown. Drain grease and transfer it the bread
bowl.
In the same skillet, using 1 stick of butter, sauté all of the
vegetables for 10 minutes, until soft. Remove vegetables and place in bowl.
Now, in your bowl, combine the sausage, vegetables, cherries breadcrumbs
and the rest of the ingredients except for the chicken stock. Mix the
ingredients until well combined.
Now add just enough chicken stock to
moisten the bread mixture. Stuff turkey loosely with stuffing just before
roasting or bake into a large, shallow stoneware-baking dish.