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Cherry Cornbread Stuffing

1-1⁄2 lbs. frozen sweet cherries, thawed
1 lb. sweet or hot Italian sausage or turkey sausage
1/4 cup butter
1 large onion, peeled and diced
4 stalks celery, diced
6 cups crumbled day-old cornbread
1 can (14.5-oz.) chicken broth
3 Tbsp. chopped fresh rosemary
Freshly ground pepper to taste

 Drain cherries in a sieve and press between several layers of paper towels to remove excess moisture and coarsely chop; set aside. Remove the sausage from the casings and crumble into a medium skillet. Cook for 10 minutes or until no longer pink; drain excess fat. Melt the butter in a large skillet. Add the onion and celery; cook for 10 minutes or until vegetables are soft. Mix together the sausage, vegetables, and cornbread in a large bowl with the broth and rosemary. Season to taste with pepper and fold in the cherries. Makes enough to stuff a 16-lb. turkey or transfer to a buttered 13 x 9-inch baking dish and bake at 375 degrees for 45 to 60 minutes or until heated through and lightly browned on top. Makes 12 servings.

 

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