Rum & Cherry Cornbread Stuffing by..

Cooking Instructions

Soak cherries in rum overnight. Drain cherries and reserve rum.

Melt 1/2 cup butter in a large skillet over medium-high heat. Add onion and carrots and cook until just tender, about 8 minutes. Add reserved rum and cherries and cook over medium-high heat until liquid reduces completely. Remove from heat and transfer to a large bowl. Stir cornbread stuffing until combined.

Remove sausage from casings and crumble into a large skillet. Cook over medium-high heat until browned. Add sausage and creamed corn into bowl of stuffing and mix well.

Melt remaining 1/4 cup butter. Add butter and broth into stuffing, stirring until thoroughly moistened. Season with salt and pepper.

Stuff mixture into body cavity and neck of turkey. Place left over stuffing in baking dish and bake at 350F (175C) for 15 minutes or until top is crusty. When turkey is done, remove stuffing from bird before carving and spoon into serving dish.