Door County Sausage and Cherry Stuffing

Ingredients:
1 pound bulk pork sausage
2 tablespoons butter
3/4 cups finely diced onion
1/2 cup finely chopped celery
1/2 cup dried cherries
2 teaspoons poultry seasoning
¼ cup chopped fresh Italian parsley
2 bags (12 ounces) seasoned stuffing mix, cubes
4 to 6 cups chicken stock

Directions:
Brown sausage in large pan. Cook until it’s no longer pink and crumbly. Remove the sausage from the pan and set aside. Drain any grease. In the same pan, cook onion and celery in butter until soft. Remove from heat and add cherries, poultry seasoning, and parsley. Add sausage and stuffing cubes and toss to mix. Slowly add stock and mix until moistened but not soggy. Place in a large casserole dish that has been sprayed with cooking spray. Cover with foil and bake in a preheated oven at 350 degrees for 25 minutes. Remove foil and bake for another 15-20 minutes to crisp up the top a bit.

Notes:
Who says stuffing is just a Thanksgiving thing? This is not only great with turkey, but it’s good with chicken and pork chops too!