Recipe of the day: Stuffing

[Guest guest]

I made something like this last year, with dried cranberries.

 

Cyndi

 

 

Dried-Cherry and Italian Sausage Stuffing

 

 

 

 

 

 

 

 

1/2 cup butter (1 stick) 6 celery stalks, finely diced 2 medium onions, finely diced 1 loaf French bread, cut into 1-inch cubes and toasted (10 cups) 1 cup dried cherries 3/4 pound Italian sausage—casings removed, cooked, and crumbled 3/4 cup fresh flat-leaf parsley, chopped 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 2 14 ½-ounce cans chicken broth

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.Yield: Makes 8 to 10 servings NUTRITION PER SERVINGCALORIES 335(45% from fat); FAT 17g (sat 9g); CHOLESTEROL 38mg; CALCIUM 104mg; CARBOHYDRATE 36g; SODIUM 795mg; PROTEIN 9mg; FIBER 4g; IRON 3mgGet the Moviefone Toolbar. Showtimes, theaters, movie news more!