Barbecued Sausage, Sweet Potato & Cherry Stuffing

By Peggie

Ingredients

• 1/4 cup olive oil, divided 60 mL
• 1 pound Italian sausage, casings removed 500 g
• 1 large onion, finely diced
• 9 cups cubed day old bread 2.25 L
• 1/2 lb sweet potatoes, peeled, diced and blanched (see Tip) 250 g
• 1/2 cup dried cherries 125 mL
• 2 eggs, beaten
• 1/2 cup reduced sodium chicken broth 125 mL
• 1/4 tsp pepper 1 mL

Details

Cooking time 60mins

Preparation

Step 1

Heat half the oil in a large skillet on medium heat. Crumble in sausage meat. Cook 5 to 8 min. until it begins to brown. Stir in onion and continue to cook until onions soften. Set aside to cool completely.
In large bowl, toss bread with cooled sausage mixture, sweet potatoes and dried cherries to combine. In separate bowl, whisk eggs with broth, salt, pepper and remaining oil. Drizzle onto bread mixture and toss again to combine. Add more broth, if needed, to ensure bread is completely moistened (but avoid sogginess).
Transfer stuffing mixture into 11 x 9-in. (28 x 22-cm) foil pan. Cover top with foil wrap. Place on barbecue preheated to medium, 35 to 40 min., or until stuffing is cooked through and edges start to brown.
To blanch diced sweet potatoes, add to boiling water 2 min. then rinse with cold water.