Name: Dried Cherry and Sausage Stuffing
Yield: 8-10
Ingredients: ½ cup butter; 6 celery stalks, finely diced; 2 medium onions, finely diced; ¾ pound Italian sausage, casings removed and crumbled; 1 loaf French or Italian bread, cut into 1-inch cubes and toasted; 1 cup dried cherries or cranberries; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 3½ cups chicken broth; ¾ cup chopped parsley (optional)

Dried Cherry and Sausage Stuffing

Rated 5.0 stars by 1 users

PIC Induction Cooktop

Servings

8-10 servings

Author

NuWave

Image of Dried Cherry and Sausage Stuffing

Ingredients

½ cup butter
6 celery stalks, finely diced
2 medium onions, finely diced
¾ pound Italian sausage, casings removed and crumbled
1 loaf French or Italian bread, cut into 1-inch cubes and toasted
1 cup dried cherries or cranberries
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3½ cups chicken broth
¾ cup chopped parsley (optional)

Directions

Melt butter in large pot on Medium (275°F).
Turn PIC up to Medium-High (375°F) and add celery, onions and sausage to pot and cook for about 5-7 minutes, stirring occasionally.
Add bread cubes, cherries, parsley, salt and pepper to pot and stir to combine.
Add broth and stir until combined and heated through.

Recipe Note

If you’re short on time, you can turn your PIC up to High (425°F) or Max/Sear and cook until the sausage is completely cooked.
Using a large spoon, loosely stuff the stuffing into your turkey halfway through cooking.
If you don’t like sausage, you can replace it with ground beef, turkey, or your favorite meat.

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