Josh Quittners Cornbread and Sausage Stuffing

Ingredients

• 2 tablespoons olive oil, plus 1 tablespoon
• 4 sweet Italian sausages, uncased
• 1 large yellow onion, diced
• 2 stalks celery, sliced into roughly 1/2-inch pieces
• 3/4 cup fresh mushrooms, cleaned and chopped roughly, your favorite type
• 1 tablespoon butter
• 1/2 cup loosely packed fresh parsley, roughly chopped
• 2 tablespoons loosely packed fresh sage leaves (just a couple of leaves), finely chopped
• 1 tablespoon loosely packed fresh thyme leaves, finely chopped
• 2 teaspoons (heaping) kosher salt, plus more to taste
• 1/2 teaspoon freshly cracked pepper, plus more to taste
• 1 (14-ounce) package cornbread stuffing
• 1/2 cup dried sour cherries
• 3/4 cup cup of nuts (I like pecans, but pine nuts, pistachios, hazelnuts, separately or in combination, are all good)
• 1 cup chicken broth, plus more if needed

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