Filled with dried cherries, almonds and apples, you'll love this stuffing. Make extra, you'll need it!


1 cup blanched almonds, chopped
1 cup dried cherries
1 teaspoon dried thyme
1/2 teaspoon dried sage
black pepper to taste
1/2 teaspoon salt
1 can (13 3/4 oz.) chicken broth
10 cups stale bread cubes
2 1/2 Tablespoons vegetable oil
3 cups celery with leaves, chopped
2 cups onion, chopped
1 pound bulk sausage, crumbled
2 apples, peeled, cored and cut into 1/2-inch pieces


Heat oil in large skillet. Sauté celery and onions over low heat until softened, about 10 minutes. Transfer to a large bowl.

Add sausage to skillet. Cook thoroughly until lightly browned, about 10 minutes. Combine with cooked celery and onions.

Mix in apples, almonds, cherries, honey, seasonings and broth. Stir in bread cubes until well blended.

Loosely stuff turkey and roast according to a roasting chart. Extra stuffing can be baked in an oven-safe dish during last 45 minutes of cooking.

Serves: 8-10

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