Dried-cherry Italian sausage stuffing

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1/2 C butter (1stick)
6 stalks celery, finely chopped
2 medium onions, finely diced
1 loaf French bread, cut into 1-inch cubes and toasted (10 cups)
1 C dried cherries or cranberries
1 chopped apple
1/2 pound Italian sausage (casing removed, cooked & crumbled)
3/4 C fresh flat-leaf parsley, chopped
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
2 - 14 ounce cans chicken broth

Melt butter in a 12-inch skillet over medium heat.  Add the celery and onions and cook until translucent; 5-7 minutes.  In a large bowl or pan, combine the celery and onions with the bread cubes, cherries, sausage, parsley, salt and pepper.  Add the broth and stir until well combined.  Using a large spoon, loosely stuff the mixture into the turkey right before roasting.  Cover and bake any unused stuffing in a 325 oven for 1 hour, then uncover and bake an additional 15 minutes.

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