sweet potatoes, peeled, diced and blanched (see Tip)
reduced sodium chicken broth
Heat half the oil in a large skillet on medium heat. Crumble in sausage meat. Cook 5 to 8 min. until it begins to brown. Stir in onion and continue to cook until onions soften. Set aside to cool completely.
In large bowl, toss bread with cooled sausage mixture, sweet potatoes and dried cherries to combine. In separate bowl, whisk eggs with broth, salt, pepper and remaining oil. Drizzle onto bread mixture and toss again to combine. Add more broth, if needed, to ensure bread is completely moistened (but avoid sogginess).
Transfer stuffing mixture into 11 x 9-in. (28 x 22-cm) foil pan. Cover top with foil wrap. Place on barbecue preheated to medium, 35 to 40 min., or until stuffing is cooked through and edges start to brown.
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