Sausage, Cherry, and Pecan Stuffing

Adjust oven racks to upper and lower middle positions and heat oven to 250 degrees. Spread bread cubes in a single layer on two rimmed baking sheets. Bake until edges have dried but centers are slightly moist (cubes should yield to pressure), 45-60 minutes, stirring several times during baking. Transfer to large bowl and increase oven temperature to 375 degrees.

Using tip of a paring knife, poke 10-15 holes in each wing segment. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until beginning to shimmer. Ass wings in single layer and cook until golden brown, 4-6 minutes. Using tongs, flip wings and continue to cook until golden brown on second side, 4-6 minutes longer. Transfer wings to bowl and set aside.

Return skillet to medium-high heat and add sausage; cook, breaking sausage into 1/2 inch pieces with wooden spoon, until browned, 5-7 minutes. Transfer sausage to paper towel lined plate, leaving rendered fat in skillet.

Heat butter in skillet with rendered fat over medium heat. When foaming subsides, add onion, celery, and salt. Cook, stirring occasionally, until softened but not browned, 7-9 minutes. Add chopped herbs and pepper; cook until fragrant, about 30 seconds. Ass 1 cup chicken broth to skillet and bring to simmer, using wooden spoon to scrape browned bits from bottom of pan. Add vegetable mixture to bowl with dried bread and toss to combine.

Grease 13X9 inch baking dish with butter. Whisk eggs, remaining cup chicken broth, and any accumulated juices from wings in medium bowl until combined. Add egg/broth mixture, cherries, pecans, and sausage to bread mixture and gently toss to combine; transfer to greased baking dish. Place wings over top of stuffing, cover tightly with aluminum foil, and place onto rimmed baking sheet.

Bake on lower middle rack until thickest part of wings registers 175 degrees, 60-75 minutes. Remove foil, transfer wings to dinner plate. Using fork fluff stuffing. Let rest 5 minutes before serving.