Preheat oven to 350 degrees. Cut white bread into cubes and layout on a baking sheet. Bake for 10 minutes and remove from oven. Mix cubed bread around and bake again for an additional 10 minutes. Remove from oven and set aside.
In a large skillet set to medium heat, add olive oil and cook sausage until browned. Remove from heat and set aside.
In a large skillet on medium-low heat, add butter, celery, onions and shallots. Cook until vegetables are softened (about 10 minutes). Add garlic and cook for 5 minutes more. Turn off heat and add sage, thyme, and Bell Seasoning. Give everything a stir with a wooden spoon.
In a small bowl, beat an egg and add chicken stock and half & half. Mix everything together.
In a large mixing bowl add bread, chicken stock mixture and continuously toss bread cubes. Now add in the sausage, melted butter, vegetables, dried parsley and dried cherries. Toss the the bread around so they are all coated evenly.
Transfer bread mixture to a 9×13 inch baking pan. Make sure to coat the pan with non-stick cooking spray. Spread bread mixture inside pan until level. Bake for 30 minutes.
Carefully remove the stuffing from the oven and allow to set for 5 minutes before serving and enjoy!