1 1/2 cup Chicken Stock
1/2 cup Dried Rainier Cherries
2 tablespoons Butter
1/2 cup Organic Yellow Onion chopped
1/2 cup Organic Celery chopped
1/2 cup Organic Carrots peeled and chopped
1/4 pound Chicken Sausage removed from casing
1 large Egg lightly beaten
1/2 pound Whole Grain Bread cut into 1/2 inch pieces and toasted lightly
1 cup Italian Chestnuts cooked cooled and halved
1 tablespoon Sage chopped
1/2 teaspoon Thyme chopped
1 tablespoon Italian Parsley
1/2 teaspoon Salt
1/2 teaspoon Pepper
Preheat oven to 375.
Butter a 3 quart baking dish.
In a small saucepan warm stock. Remove from heat, add Rainier cherries and set aside.
In a large skillet, melt butter. Add onion, celery and carrot. Sauté until translucent.
Transfer to a bowl. Sauté sausage until lightly browned, crumbling as you go.
Add to the vegetables. In a large bowl whisk egg. Slowly add cooled stock and cherries, while continuing to whisk.
Add bread and mix well. Let stand, stirring occasionally until stock is absorbed.
Add vegetable and sausage mixture, chestnuts, sage, thyme and parsley. Season with salt and pepper.
Transfer to prepared baking dish. Bake until browned and crisp. 45-50 min.