The sunny yellow color of egg bread adds a visual warmth to classic bread stuffing. This stuffing, interspersed with nubbins of sage-laced breakfast sausage and studded with tart cherries and toasted pecans, is so memorable, we guarantee it will be talked about wistfully long after the turkey carcass has turned into soup.
Editor's Note: This recipe is part of our Gourmet Modern Menu for Thanksgiving for 2 or 20. Menu also includes: Citrus-Sage Roast Turkey with Gravy (whole turkey or breast ); Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad; Mashed Potato and Cauliflower Gratin; Cabernet-Cranberry Sauce with Figs; and for dessert, Apple Crostata with Spiced Caramel Sauce .
•Bread can be toasted 3 days ahead and kept (once cool) in a sealed bag at room temperature.
•Sunsweet now sells 5-ounce packages of dried tart cherries, labeled as sweet and tart Morello cherries, that are moist and retain a good, dark-red color.
•Stuffing can be prepared (but not baked) 4 hours before roasting turkey. Chill, covered.
•Stuffing recipe can be halved and baked in a 2-quart glass or ceramic baking dish.
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