Directions:

Bread Stuffing:
Place shredded baby swiss into a large bowl. Cover and let stand for 2 hours at room temperature.

Heat oven to 350 degrees F

Arrange bread in a single layer on two rimmed baking sheets. Bake for 15-20 minutes or until toasted, turning once. Cool completely on a wire rack.

Cook sausage in a Dutch oven over medium heat until meat is no longer pink; drain. Transfer sausage to a bowl. Wipe out the pan.

Melt butter in the same pan over medium heat. Add onion; cook and stir for 3-5 minutes or until crisp-tender. Add garlic; cook and stir for 1 minute. Gradually stir in chicken broth and dried cherries. Bring to a boil. Cook and stir for 2-4 minutes or until cherries are softened.

Remove from the heat. Stir in the herbs. Carefully add bread cubes and sausage; toss until well coated. Season with salt and pepper. Spoon half of the stuffing into a greased 2-quart baking dish.

Fondue:
Toss baby swiss with cornstarch. Melt butter in a large saucepan over medium heat. Add garlic; cook and stir for 1 minute. Add wine. Bring to a boil, stirring constantly.

Reduce heat to low. Gradually whisk in baby swiss mixture until melted. (Do not boil.) Whisk in lemon juice.

Spoon half of the fondue over stuffing in the dish. Spread remaining stuffing over top. Warm remaining fondue in the saucepan over very low heat, stirring frequently.

Bake stuffing, covered, for 30 minutes. Uncover; bake for 10-15 minutes longer or until golden brown. Spoon remaining fondue over the stuffing. Garnish with parsley and thyme.