Preheat oven to 350° degrees F.
Cut the Italian sausage into small slices. Heat the olive oil in a large non stick pan over medium heat. Add the sliced sausage for 10 minutes. Lower the heat and add garlic, sage, parsley flakes, and thyme.
Cook for another 5 minutes. Season with salt and pepper.
Combine the gluten-free bread cubes, dried sweetened tart cherries, and sausage in a large bowl.
In a separate bowl, whisk together chicken stock and apple cider. Then add the chicken stock and apple cider mixture to the bread and sausage mixture. Mix well to combine.
Grease a 9 inch baking pan with butter. Add the stuffing mixture to the pan. Pour the egg wash over the stuffing.
Bake for about 40 minutes until the top is crispy and browned.
