Cranberry and Sausage Stuffing Recipe

• 1 (1-pound) loaf day-old crusty French or Italian bread, cut into 3/4-inch cubes
• 3/4 cup dried cranberries
• 3/4 cup pecans, toasted and coarsely chopped
• 4 tablespoons unsalted butter (1/2 stick), plus more as needed
• 12 ounces cooked smoked sausage, such as kielbasa or andouille, medium dice
• 1 medium yellow onion, medium dice
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon Old Bay Seasoning
• 1/4 teaspoon freshly ground black pepper
• 2 1/2 cups stock or low-sodium chicken broth
• 2 large eggs, lightly beaten
• 1/4 cup coarsely chopped fresh flat-leaf parsley leaves

1. Heat the oven to 375 degrees F and arrange a rack in the middle.
2. Coat a 9-by-13-inch baking dish with butter; set aside.
3. Place the bread, cranberries, and pecans in a large bowl and set aside.
4. Melt the measured butter in a large frying pan over medium-high heat until foaming.
5. Add the sausage and cook, stirring occasionally, until starting to brown, about 4 minutes.
6. Remove with a slotted spoon to the bowl with the bread, cranberries, and pecans.
7. Reduce the heat to medium and add the onion, salt, Old Bay, and black pepper.
8. Cook, stirring occasionally, until the onion has softened, about 5 minutes.
9. Add 1/2 cup of the broth, stir to combine, and scrape up any browned bits from the bottom of the pan.
10. Transfer the onion mixture to the bowl, add the remaining 2 cups of broth, eggs, and parsley, and stir until well combined and evenly moistened.
11. Transfer the stuffing to the prepared dish and spread it into an even layer.
12. Bake until the top is golden brown, about 30 to 35 minutes.
13. Remove to a wire rack and let cool for at least 5 minutes before serving.

crusty, cranberries, pecans, unsalted butter, sausage, yellow onion, kosher salt, freshly ground black pepper, stock, eggs, parsley

Taken from www.chowhound.com/recipes/cranberry-and-sausage-stuffing-30503 (may not work)