Prep Time: 10 minutes

Cook Time: 20-30 minutes

Serves: 10-12

Ingredients:

1 bag of prepared bread cubes or 10 cups dry bread cubes (I like to use at least 3-4 varieties: multi-grain, white, wheat, rye, pumpernickel, sour dough…)

1 C. dried cherries

1 C. chopped pecans

1 C. cooked wild rice

¾ cup celery, finely chopped

¾ cup onion, finely chopped

¾ cup butter, 1, 1/2 sticks

¾ teaspoon salt

½ teaspoon black pepper

¾ teaspoon poultry seasoning

1 tablespoon dried sage

1½ to 2 cups chicken broth (this will depend how moist you like your stuffing)

What to do:

Preheat oven to 350 degrees.

If making your own bread cubes break bread into small pieces and place on a large cookie sheet and let it sit out for a few days to dry or place it in the oven at 225 degrees F until dried out (about 20-30 minutes). You may need to toss the bread crumbs for the ones underneath to get dry. Place homemade bread cubes or premade in a large bowl with your cherries, pecans and wild rice; set aside.

Melt butter in a large skillet over medium-high heat. Add celery, onion, salt, pepper, poultry seasoning, and sage; cook until veggies are half way done, 5 minutes. Add sausage and cook, using a wooden spoon to break into small pieces, until browned, 5 minutes. Pour over the bread crumbs while stirring to evenly coat. Slowly add the broth and mix until combined.

Pour stuffing into a 9×13 pan. Bake for 25-35 minutes until warmed through and golden brown and toasted (cover with foil if you don’t want it toasted/crispy on top).