Sausage and Cranberry Stuffing

Spread the cubes of bread onto a tray or place into a large bowl. Let the bread cubes dry out overnight, and up to 24 hours, uncovered. Once dry, add the bread to a large mixing bowl it, if isn’t in one already.

Preheat the oven to 350°F and set out a 9x12 casserole dish.

In a large frying or saute pan, brown the sausage over medium heat, breaking it into smaller pieces as it cooks.

Once browned, pour the sausage and any oil released into the large mixing bowl with the cubes of dried bread.

In the large frying pan, melt the butter over medium low heat. Once melted, add the diced onion and celery. Cook the onion and celery in the butter until very soft, about 10 minutes. Add  the garlic, parsley, sage, rosemary, thyme, salt, and pepper. Stir to incorporate everything together and cook for an additional 2 minutes.

Carefully pour the white wine into the pan and turn the heat up to medium, bringing the wine to a simmer. Simmer for 3 minutes, until the wine is reduced by about half.

Remove the frying pan from the heat and stir in the broth and dried cranberries. Stir to incorporate the ingredients together.

Pour the vegetables, herbs, and broth over the bread and browned sausage. Partially stir to incorporate the stuffing ingredients together. 

Pour the whisked egg into the bowl of stuffing and continue mixing until the ingredients are evenly distributed.. Transfer the stuffing to the 9x12 casserole dish.

Bake the sausage and cranberry stuffing for 30-35 minutes, until the top is brown and the center has set. Remove from the oven and let cool on a cooling rack for 10 minutes before serving.