Sausage and Herb Stuffing

• 16 cups 1" French bread cubes
• 2 tbsp. butter
• 2 large onions, chopped
• 3 celery stalks, cubed
• 2 tbsp. chopped fresh flat leaf parsley
• 2 tbsp. chopped fresh sage leaves
• 2 tbsp. chopped fresh oregano leaves
• 2 tbsp. chopped fresh thyme (NOTE: YOU CAN SUBSTITUTE ANY OF THESE HERBS WITH 1 TBSP. DRIED)
• 1 tbsp. salt
• 1 tsp. pepper
• 1 lb. sweet Italian sausage
• 1 cup dried cranberries
• 1 cup chicken stock

Cut bread into cubes and dry in 350F oven for 5-7 minutes. Meantime melt butter and sauté onion and celery until light-golden. In a separate skillet brown the sausage until brown and crunchy. It will emit quite a bit of fat. Discard the fat. Mix sausage with remaining ingredients. If you like crunchy stuffing put the stuffing in a Pyrex 9x13 flat pan and bake at 350F for 30 minutes. It you prefer it moist stuff it in your turkey. It will get softer.