Sausage and Cranberry Baked Stuffing

Ingredients

• 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
• 1/2 teaspoon dried sage
• 1/2 cup dried cranberries or craisins
• 1 cup chicken broth
• 1 cup milk
• 2 eggs, beaten

Directions

1. 1

   Heat oven to 350º and spray a 13x9 glass dish with cooking spray.

2. 2

   Place bread cubes in baking dish.

3. 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. 4

   Add sausage mixture, sage and cranberries to baking dish and lightly mix with bread cubes.

5. 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. 6

   Cover and refrigerate 8 hours ~ no longer.

7. 7

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