Ingredients

Makes about 2 cups

　　2 cups cubes from a loaf of Italian rustic bread (trimmed of crust)

　　2 tablespoons olive oil

　　1 small red onion, peeled and very thinly sliced (3/4 cup)

　　2 small garlic cloves, minced

　　Coarse salt and freshly ground pepper

　　6 ounces sweet Italian sausage (about 1 1/2 links), casings removed

　　1/3 cup (2 ounces) coarsely chopped dried sour cherries

　　1 teaspoon finely chopped fresh rosemary

　　1/3 cup Basic Chicken Stock (page 41)

　　3 tablespoons coarsely chopped fresh flat-leaf parsley

　　

Step 1

Toast bread Heat oven to 400°F. Spread bread in a single layer on a rimmed baking sheet and toast, stirring occasionally, until golden brown, about 10 minutes. Let stand until cool.

　　

Step 2

Make stuffing Set a large skillet over medium-high heat until hot, then heat the oil. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add sausage and cook, breaking it up with the back of a spoon, until cooked through, about 3 minutes. Stir in cherries and rosemary and cook 1 minute more. Pour in stock and stir to combine, then stir in bread, making sure all parts are moistened with liquid. Remove from heat and stir in parsley. Adjust seasoning as desired, before proceeding with Stuffed Turkey Breast recipe (page 156).

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.