Recipe courtesy of Julie Song

Midwest Stuffing

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6 cups country-style white bread, cubed and toasted

1 pound bulk pork sausage

4 ounces (1 stick) butter

2 onions, chopped

4 ribs celery, chopped

2 1/2 tablespoons crumbled sage leaves

1 1/2 teaspoons crumbled thyme leaves

1 cup dried cherries

1 cup chopped, toasted, walnuts

1 cup chicken stock


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