Sausage and Cranberry Baked Stuffing



8 cups lightly packed 3/4-inch cubes French bread

1 lb bulk spicy pork sausage

2 stalks celery (with leaves), chopped (1 1/2 cups)

1 medium onion, chopped (1/2 cup)

1/2 teaspoon dried sage leaves

1/2 cup dried cranberries

1 cup chicken broth

1 cup milk

2 eggs, beaten




1 Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. Place bread cubes in baking dish.

2 In 10-inch skillet, cook sausage, celery and onion over medium heat, stirring occasionally, until sausage is no longer pink and vegetables are tender; drain.

3 Add sausage mixture, sage and cranberries to baking dish; mix lightly with bread cubes. In medium bowl, beat broth, milk and eggs with fork or wire whisk until well mixed; pour over bread and stir gently to soak all bread cubes in milk mixture. Cover and refrigerate at least 8 hours but no longer than 12 hours.

4 Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean and top is golden brown.