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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)

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.