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Sausage and Dried Cherry Holiday Stuffing
Serves 6-8

Dried Tart Cherries, 12 oz

$15.95 12 oz
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  • 1 pound brioche loaf, cut into 1-inch dice (about 12 cups)
  • ¾ cup Dried Cherries
  • ¾ cup Madeira wine or port
  • 1½ pounds bulk Italian sausage, or if linked, remove from casing
  • 2 medium onions, cut in ½-inch dice
  • 4 ribs celery, cut in ½-inch dice
  • 2 large carrots, peeled and cut in ½-inch dice
  • 2 Honeycrisp apples, cut in ½-inch dice
  • 3 cloves garlic, minced
  • 2½ cups chicken stock
  • 1 cup pecans, toasted and chopped
  • 6 tablespoons butter
  • 1 tablespoon olive oil


Difficulty: Easy
Preparation time: 45 minutes

  • 1. Heat oven to 350°F. Divide bread between two baking sheets and bake until golden, about 25-30 minutes.
  • 2. Place the Dried Cherries and Madeira in a small saucepot and bring to a boil. Remove from heat and set aside.
  • 3. While the bread is toasting, heat the oil in a large sauté pan over medium-high heat. Add the sausage and, using a spoon to break up large chunks, cook until nicely browned, 5-10 minutes. Remove the sausage from the pan and reserve. Add the butter to the pan. Once the butter starts to foam, add the onions, celery, carrot, garlic, and apples. Add a generous pinch of salt and cook until just starting to caramelize, 15-20 minutes, and then remove from heat.
  • 4. In a large bowl, combine the toasted bread, sausage, sautéed vegetables, pecans, stock, and the Madeira and Dried Cherry mix. Toss well to combine and taste to check seasoning.
  • 5. Increase the oven temperature to 400°F. Butter the sides of a 6-quart baking dish. Place the dressing mixture in the baking dish and cover with foil. Bake for 30 minutes, then remove foil and bake until top is a crispy golden brown, 10-15 minutes more.
Sausage and Dried Cherry Holiday Stuffing
Serves 6-8

Dried Tart Cherries, 12 oz

$15.95 12 oz
- +
- +


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