How to Make Sausage Stuffing

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Ingredients
* 8 cups day-old french bread cubed in 1 to 1.5-inch pieces, (about one 1-lb loaf)
* 1 pound sweet Italian sausage Or use breakfast sausage or country sausage
* 1 large onion diced
* 1 cup diced celery
* 2 cloves garlic finely minced
* a few pinches each of salt and pepper
* 1 cup cranberries use fresh or frozen
* 2 tablespoons fresh parsley chopped (or use 2 teaspoons dried)
* 2 tablespoons fresh sage chopped (or use 2 teaspoons dried)
* 2 tablespoons fresh rosemary chopped (or use 2 teaspoons dried)
* 1 tablespoon fresh thyme chopped (or use 1 teaspoon dried)
* 2 1/2 cups chicken stock
* 2 large eggs
Instructions
* Preheat your oven to 300 degrees Fahrenheit and arrange the cubed bread on a large baking sheet.
* Roast for about 20 minutes, then remove the pan from the oven to cool.
* Alternatively, use pre-toasted bread cubes available at most grocery stores (check the bakery section). You can also place the bread cubes on a baking sheet, cover with a clean kitchen towel, and leave out for 24 hours.
* Set the oven temperature to 350 degrees Fahrenheit.
* Heat a skillet on the stovetop over medium heat and add the sausage. Be sure to remove it from its' casing first, if it's in casing.
* Brown the sausage and remove it to a plate lined with a paper towel. Drain the fat from the pan, leaving about 2-3 tablespoons of the sausage fat behind.
* Add the onion, celery and garlic to the pan with the remaining sausage fat and sauté just until the onion is soft and translucent.
* Add the onion mixture to a large bowl, along with the roasted bread cubes, sausage meat, and cranberries.
* Add the salt and pepper and fresh herbs and stir well.
* Whisk the eggs into the vegetable stock and add the liquid to the bread mixture slowly, stirring well as you add the liquid so the bread re-hydrates evenly.
* Once the mixture is well combined, pour it out into a greased 9-inch by 13-inch rectangular baking dish (or equivalent), smoothing out the top so it's as even as possible.
* Cover the pan with foil and bake for 30 minutes at 350 degrees Fahrenheit, covered.
* After the stuffing has cooked for 30 minutes, remove it from the oven and remove the foil.
* Add the baking pan back to the oven and bake for another 25-30 minutes or until the top of the stuffing is crispy and golden brown.
* Serve immediately.
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