Preheat oven to 350 degrees.

Remove sausage from casing and brown in a non stick pan with 1 tbs olive oil. About halfway through cooking, add the white wine.

While sausage is browning, chop celery, onion and garlic.

Remove browned sausage to a large mixing bowl.

In the same pan, heat 1 tablespoon of olive oil and add the garlic, basil, onion and celery. Add the chopped basil. Add salt and pepper to the veggies. Cook for about five minutes until the vegetables are tender.

While vegetables are cooking, coarsely chop the pistachios and the cherries. Set aside.

When the veggies are tender add to the bowl with sausage.

Add the chopped cherries and pistachios to the bowl.

Add the package of stuffing and 2 cup of chicken broth. Stir until moistened. You may need a little more broth. You want it wet but not saturated. Add salt and pepper.

Add stuffing to a buttered baking dish. Cover and bake for 15 minutes. Uncover and bake an additional 15-20 minutes or until browned. We like it crispy.