3 Cups sour cherries (if using dried cherries, increase chicken broth by 1/2 cup.)
1 lb ground pork sausage
1 teaspoon cayenne pepper (optional)
Place cubed bread into extra large mixing bowl. Sauté ground sausage in large pan until slightly browned and cooked through, breaking into pieces as browning. Drain liquid and add sausage to bread cubes. Melt butter in pan, add celery, onions and spices and sauté until vegetables are softened. Transfer to bowl with bread cubes and sausage. Add chicken broth and mix gently with hands.
Stuffing can be used either in bird (follow safe roasting instructions), or bake uncovered in baking dish until browned and cooked through. (about 1 hour.)