Ingredients

4 tablespoons butter

2 large onions, finely chopped

2 cups chopped celery

3 cups cubed ( 3/4 inch) cornbread (preferably homemade)

1 pound sweet Italian turkey sausage, casings removed

1 cup diced dried tart cherries

1 cup vacuum-packed cooked chestnuts, coarsely chopped

1 Granny Smith apple - peeled, cored and cut into 1/2-iinch cubes

1/2 cup chopped flat-leaf parsley

4 teaspoons chopped fresh thyme

2 tablespoons chopped fresh sage

1 cup chicken stock, plus more as needed

Preparation

  1. Preheat the oven to 350 degrees . In a large skillet, melt 3 tbsp. butter over medium- high. Add the onions and celery; season with salt and pepper and cook, stirring often, until softened, about 10 minutes. Transfer to a large bowl. Reserve the skillet.

  2. On a baking sheet, arrange cornbread in a single layer and bake until browned in spots, about 15 minutes; let cool.

  3. In the reserved skillet, heat the remaining 1 tbsp. butter. Add the sausage and cook, crumbling with a wooden spoon, until browned, about 5 minutes. Transfer to the bowl with the vegetables. Add the cornbread, cherries, chestnuts, apple and herbs; season. Drizzle with 1 cup stock and toss, adding more stock by the tablespoon if needed to just moisten the cornbread; season.

  4. Transfer the stuffing to a 3-quart baking dish. Cover and bake 30 minutes. Uncover and continue baking until browned on top, about 15 minutes more.