Dried-Cherry And Italian Sausage Stuffing

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1/2 cup butter (1 stick)

6 celery stalks, finely diced

2 medium onions, finely diced

1 loaf French bread, cut into 1-inch cubes and toasted (10 cups)

1 cup dried cherries

3/4 pound Italian sausage—casings removed, cooked, and crumbled

3/4 cup fresh flat-leaf parsley, chopped

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

2 14 ½-ounce cans chicken broth

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