1 lb. sweet Italian sausage, casings removed

1 1/2 yellow onions, diced

5 celery stalks, diced

3 garlic cloves, minced

1 cup Sunsweet Cherries

3/4 cup Sunsweet Prune Juice

1 apple, peeled, cored and diced

1/2 cup parsley, chopped fine

2 eggs

1/2 cup chicken broth

5 cups French bread, cubed and dried


Preheat oven to 350F. In a skillet, brown the sausage, remove excess fat and add the vegetables and garlic. Cook briefly, about 2 minutes, set aside. Put the cherries in a pan with the prune juice, bring to a boil, set aside. Put the bread cubes, sausage, vegetables, apples and parsley in a large bowl, season with salt and pepper. Whisk eggs and chicken broth together and pour over the bread mixture, stirring until everything is well distributed. Drain cherries and add to the stuffing mixture, tossing again. If the mixture is too dry, add more broth, 1/4 cup at a time. Place in a lightly greased 9x13-inch pan and cover with foil. Bake at 350F for 30 minutes, remove foil and bake 10 minutes to crisp. Serve warm.