Shiitake-Mushroom Stuffing with Sausage and Cherries

Ingredients:

• 1/4 cup extra-virgin olive oil
• 2 large onions, chopped (6 cups)
• 4 leeks, white and pale-green parts only, quartered, finely chopped, and rinsed well (5 cups)
• 1 bunch celery, finely chopped (4 cups)
• 4 garlic cloves, minced
• 8 ounces shiitake mushrooms or other 'exotic' blend
• 1 pound sweet Italian sausage
• 10 cups dried white Pullman bread or sandwich bread, crusts removed, bread cut into 1/2-inch cubes (from 2 loaves)
• 2 cups dried cherries, coarsely chopped
• 1/4 cup chopped fresh sage
• 2 tablespoons fresh thyme
• 2 cups homemade vegetable or chicken stock
• 8 ounces (2 sticks) unsalted butter, melted
• Coarse salt and freshly ground pepper 

Directions:

1. Heat 2 tablespoons oil in a large straight-sided skillet over medium heat. Add onions, leeks, celery, and garlic. Cook until onions are translucent and tender, about 20 minutes.
   
2. Add mushrooms, and cook until soft, about 5 minutes. Transfer mixture to a plate, and let stand until cool, about 5 minutes. (Onion-mushroom mixture can be refrigerated overnight.)
   
3. Return skillet to medium heat. Stir in sausage, and cook, breaking into small pieces, until browned, about 9 minutes. Remove from skillet using a slotted spoon, and transfer to paper-towel-lined plates. Let drain. (Sausage can be refrigerated overnight.)
   
4. Combine onion-mushroom mixture, bread, cherries, sage, and thyme in a large bowl. Just before baking, pour stock and melted butter over top of mixture. Season with salt and pepper. Mix to combine.
   
5. Let stuffing stand for 10 minutes, allowing bread to soak up liquid.
   
6. Preheat oven to 375 degrees. Transfer stuffing to a 9-by-13-inch baking dish, and bake until top is crisp and stuffing is heated through, 45 to 50 minutes. Serve warm.