Ingredients
1 loaf (1 pound) unsliced Italian bread1/4 cup cherry juice blend or unsweetened apple juice1 cup dried cherries1 pound bulk Italian sausage2 celery ribs, chopped1 medium onion, chopped2 medium Granny Smith apples, chopped1/2 cup chopped fresh parsley1/2 cup butter, melted1 teaspoon Italian seasoning1 teaspoon fennel seed1 teaspoon rubbed sage1/2 teaspoon salt1/4 teaspoon pepper2 large eggs2 cups chicken stock
Preparation
Preheat oven to 375°. Cut bread into 1-in. cubes; transfer to two 15x10x1-in. baking pans. Bake 10-15 minutes or until toasted. Cool slightly. In a small saucepan, bring juice blend to a boil. Stir in cherries. Remove from heat; let stand 10 minutes. Drain.
Meanwhile, in a large skillet, cook sausage, celery and onion over medium heat 8-10 minutes or until sausage is no longer pink and vegetables are tender, breaking sausage into crumbles; drain. Transfer to a large bowl; stir in apples, parsley, butter, seasonings, bread cubes and drained cherries. In a small bowl, whisk eggs and stock; pour over bread mixture and toss to coat.
Transfer to a greased 13x9-in. baking dish (dish will be full). Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes longer or until golden brown.
