Prep Time: 10 minutes

Cook Time: 20-30 minutes

Serves: 10-12

 

Ingredients:

1 lb. Ground sausage, hot, mild, or plain—it’s up to you.

1 bag of prepared bread cubes or 10 cups dry bread cubes. I like to use at least 3-4 varieties: multigrain, white, wheat, rye, pumpernickel, sourdough, etc.

1 C. dried cherries

1 C. chopped pecans

1 C. cooked wild rice

¾ C. celery, finely chopped

¾ C. onion, finely chopped

¾ C. butter, 1, 1/2 sticks

¾ teaspoon salt

½ teaspoon black pepper

¾ teaspoon poultry seasoning

1 tablespoon dried sage

1½ to 2 C. chicken, beef or vegetable broth (this will depend how moist you like your stuffing)

 

What to do:

Preheat oven to 350 degrees.

If you are making your own bread cubes, break the bread into small pieces. Place them on a large cookie sheet. Let them sit out for a few days to dry. Alternatively, place them in the oven at 225 degrees F until dried out (about 20-30 minutes). You might need to toss the bread crumbs so that the ones underneath can dry. Place homemade bread cubes or premade ones 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 the veggies are halfway done, about 5 minutes. Add sausage and cook, using a wooden spoon to break it into small pieces, until browned, about 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. Continue baking until the dish is warmed through. It should be golden brown and toasted. Cover with foil if you don’t want it toasted or crispy on top.