Instructions: Preheat the oven to 3500F. Place the cubed cornbread in a large bowl with 2 tablespoons olive oil, the salt and pepper. and half of the thyme. Toss well and lay out on 2 baking sheets. Bake for 15 minutes or until toasted slightly. Let cool at room temperature for 15 to 30 minutes. Return to bowl.

2. Cook the sausage in a nonstick skillet over medium-high heat for 15 to 20 minutes or until cooked through and lightly browned, breaking up the meat with a spatula. (Pour:off the fat if too much accumulates during cooking.) Remove with a slotted spoon to cornbread, breaking up thesausage more if necessary.

3. Place remaining olive oil and the butter in a heavy saucepan. Cook onions and celery to wilt for 10 minutes over medium-low heat, stirring.

Stir in the- cherries and prunes, then cook 5 minutes more. Fold into cornbread.

4. Toss remaining thyme, the sage and parsley with the cornbread using a rubber spatula. Slowly drizzle in broth, 1/2 cup at a time, until moist to your liking. Adjust seasonings to taste. Cool completely to room temperature before stuffing the turkey.-Cook the stuffing in the turkey or heat, covered, in an ovenproof dish at 350 for 25 minutes before serving.

Yeild 16 cups (enough for a 20 - to 24 pound turkey).

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