Sausage and Cranberry Baked Stuffing

• 8 cups French bread, 3/4 inch cubes and lightly packed
• 1 lb bulk spicy pork sausage
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 12 teaspoon dried sage
• 12 cup dried cranberries or 12 cup craisins
• 1 cup chicken broth
• 1 cup milk
• 2 eggs, beaten

1. Heat oven to 350 degrees and spray a 13x9 glass dish with cooking spray.
2. Place bread cubes in baking dish.
3. In a large skillet, cook sausage, celery and onion over medium heat until sausage is no longer pink and vegetables are tender; drain.
4. Add sausage mixture, sage and cranberries to baking dish and lightly mix with bread cubes.
5. In medium bowl, beat broth, milk and eggs with whisk until well mixed and pour over bread and stir gently to soak all cubes in milk mixture.
6. Cover and refrigerate 8 hours ~ no longer.
7. Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean and top is golden brown.

bread, pork sausage, stalks celery, onion, sage, cranberries, chicken broth, milk, eggs

Taken from www.food.com/recipe/sausage-and-cranberry-baked-stuffing-264983 (may not work)