Baked Bread Stuffing With Sausage, Dried Cherries, And Pecans

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 250 degrees. Spread bread cubes in even layer on 2 rimmed baking sheets; bake until edges have dried but centers are slightly moist (cubes should yield to pressure), 45 to 60 minutes, stirring several times during baking. (Bread can be toasted up to 1 day in advance.) Transfer dried bread to large bowl and increase oven temperature to 375 degrees.
2. While bread dries, use paring knife to poke 10 to 15 holes in each wing segment. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add wings in single layer and cook until golden brown on both sides, 8 to 12 minutes. Transfer wings to separate bowl and set aside.
3. Return now-empty skillet to medium-high heat, add sausage, and cook, breaking it up into 1⁄2-inch pieces with wooden spoon, until browned, 5 to 7 minutes. Remove sausage with slotted spoon and transfer to paper towel–lined plate.
4. Melt butter in fat left in skillet over medium heat. Add onion, celery, and 1⁄2 teaspoon salt and cook, stirring occasionally, until vegetables are softened, 7 to 9 minutes. Stir in thyme, sage, and pepper and cook until fragrant, about 30 seconds. Stir in 1 cup broth, scraping up any browned bits, and bring to simmer. Add vegetable mixture to bowl with dried bread and toss to combine.
5. Grease 13 by 9-inch baking dish. Whisk eggs, remaining 1-1⁄2 cups broth, 1-1⁄2 teaspoons salt, and any accumulated juices from wings together in bowl. Add egg mixture, cherries, pecans, and sausage to bread mixture and toss to combine; transfer to prepared baking dish. Arrange wings on top of stuffing, cover tightly with aluminum foil, and place baking dish on rimmed baking sheet.
6. Bake on lower rack until wings register 175 degrees, 60 to 75 minutes. Remove foil and transfer wings to dinner plate to reserve for another use. Using fork, gently fluff stuffing. Let rest for 5 minutes before serving.

BAKED BREAD STUFFING WITH LEEKS, BACON, AND APPLE
Omit pecans. Substitute 12 ounces bacon, cut into 1⁄2-inch pieces, for sausage. In step 3, cook bacon in skillet until crisp, about 5 minutes. Remove bacon with slotted spoon and transfer to paper towel–lined plate; pour off all but 2 tablespoons fat from skillet. Proceed with recipe from step 4, substituting 2 leeks, white and light green parts, sliced thin, for onion, and 3 Granny Smith apples, cut into 1⁄4-inch pieces, for dried cherries.

BAKED BREAD STUFFING WITH FRESH HERBS
Omit sausage. After browned turkey wings have been removed in step 2, increase butter to 6 tablespoons and melt in skillet over medium heat. Proceed with recipe from step 4, substituting 3 tablespoons chopped fresh parsley for dried cherries and pecans.