Sausage & Dried Cherry Stuffing

Sausage & Dried Cherry Stuffing

1 pound bulk pork sausage
2 tablespoons of butter
3/4 cup finely diced onion
1/2 cup finely diced celery
Salt and pepper
1 tablespoon poultry seasoning
1/2 cup dried cherries
1/4 cup chopped Italian parsley
2 bags (12 ounces each) stuffing cubes
5 to 7 cups chicken stock

Preheat oven to 350 degrees. Brown sausage in large pan. Cook until it’s crumbly and no longer pink. Remove the sausage from the pan and set aside. Drain any grease. In the same pan, melt butter. Cook onion and celery in the butter until soft. Season with a little salt and pepper. Add poultry seasoning.

Remove from the heat and add cherries, parsley, sausage and stuffing cubes. 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 25 minutes. Remove foil and bake another 15 to 20 minutes to crisp up the top a bit.

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!

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Show Comments (4)

  1. Reply


    November 23rd, 2011 at 10:51 AM

    Can i make and bake the stuffing the day before??? and reheat it Thanksgiving Day?

    • Reply

      Amy Hanten

      November 23rd, 2011 at 1:20 PM

      Yes, Judi! Just add a little more chicken stock or water before baking. A drizzle of melted butter on top would be nice too. Enjoy!

  2. Reply

    Dana Berns

    November 19th, 2011 at 8:27 PM

    Can’t wait to try a few of your recipes for our Thanksgiving feast.

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