Ingredients
1 lb. Sourdough
8 oz. Sage Pork Sausage
3 stalks Celery
2 cups chopped Yellow Onion
½ cup Butter
2 ½ cups Chicken Stock
1 cup chopped Pecans
10 oz. frozen Cherries
2 Tbsp. minced Rosemary
1 ½ tsp. Salt
¾ tsp. Pepper
❃❃Serves 8 – 12❃❃
Preparation
Preheat oven to 350 and spray a large casserole dish or an 8 X 10 glass pan with non-stick cooking spray.
Cut bread into desired size pieces (I do larger 1” x 1” cubes), chop celery, chop onions and mince rosemary. Defrost, strain and then rough chop the cherries.
Bread
Leave bread out overnight to harden or put into the oven, in an even layer on a sheet pan, and bake on 350 until bread becomes dry and crisp. This will take about a half hour to forty-five minutes. Remove from oven and let cool.
Sausage
Cook sausage over medium high heat, in a skillet, breaking apart the sausage as it cooks. Remove from heat to a plate line with paper towels to drain grease.
Celery & Onions
In a skillet over medium high heat add butter. Once butter is melted add onions, celery, salt, pepper and rosemary. Cook onions and celery until they soften. Remove from heat and cool.
Assemble
In a large bowl add bread, sausage, celery and onion mixture, cherries, pecans and chicken stock. Stir until everything is incorporated and all bread is moistened with the stock. Add to the baking dish and cook on 350 for a half hour to forty-five minutes.