Photo: John Kernick
Yield
Makes 8 to 10 servings

How to Make It

Melt the butter in a 12-inch skillet over medium heat. Add the celery and onions and cook until translucent, 5 to 7 minutes. In a large bowl or pan, combine the celery and onions with the bread, cherries, sausage, parsley, salt, and pepper. Add the broth and stir until well combined. Using a large spoon, loosely stuff the mixture into the turkey just before roasting. Cover and bake any unused stuffing in a 325° F oven for 1 hour; uncover and bake for 15 minutes more. Serve warm.

Ratings & Reviews

amaleth's Review

G123456
December 09, 2012
This stuffing is always a hit during Holiday meals at my home! I always add rosemary, use dried bing cherries and turkey Italian sausage.

G123456's Review

JaniceT
November 28, 2011
Very tasty! I made this dish for Thanksgiving and it was a big hit. I used parmesan peppercorn and whole grain loaves for the stuffing and substitued dried parsley for the fresh. Note: you do not need as much dried parsley as fresh if you go this route.

JaniceT's Review

glammie
January 17, 2010
Fantastic! I substituted dried cranberries for the dried cherries and used a mix of french bread and whole grain bread cubes. Absolutely delicious!

glammie's Review

amaleth
December 25, 2008
Made half of this recipe to stuff an organic chicken I bought for Christmas dinner (don't care for turkey). Great flavour although the hot It. sausage was too much of a contrast to the rest of it. Dried cherries are NOT cheap, BTW. Paid $10 for a handful at WF!! Lastly, I completely forgot the chicken broth but turned out great nevertheless.