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Chef with red wine glass


Prep Time: 20 minutes
Cook Time: 20 minutes
(Plus turkey roasting time or 45-60 minutes bake time)
Makes 12 servings.

• 1 1/2 pounds frozen sweet cherries, thawed
• 1 pound sweet or hot Italian sausage
• 1/4 cup butter
• 1 large onion, peeled and diced
• 4 stalks celery, diced
• 6 cups crumbled day old corn bread
• 1 (14 1/2-ounce) can chicken broth
• 3 tablespoons chopped fresh rosemary
• Fresh ground pepper to taste

Drain thawed cherries in a sieve and press between several layers of paper towels to remove excess moisture and coarsely chop; set aside.

Remove sausage from the casings and crumble into a medium skillet.
Add onion and celery; cook for 10 minutes or until vegetables are soft.

In a large bowl, combine sausage mixture and corn bread.
Add chicken broth and rosemary; mix well.
Season to taste with pepper and fold in chopped cherries.

Makes enough to stuff a 16-pound turkey, or transfer to a buttered 13 x 9-inch baking dish and bake in a preheated 375-degree oven 45 to 60 minutes or until heated through and lightly browned on top.

Cherry Marketing Institute


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