Stuffing 🥖 Ingredients: 1 stick of butter, plus more for baking dish 1 package of sweet Italian sausage 2 large onions, diced 6 celery stalks, diced 2 tablespoons chopped rosemary 2 tablespoons chopped sage 2 tablespoons chopped thyme S & P 1 loaf day-old rosemary ciabatta 1 loaf corn bread 2 cups canned chicken broth, plus more if needed 1/4 cup chopped flat leaf parsley 1 cup dried cranberries Directions: Preheat the oven to 350°. Butter baking dish. Slice bread into inch think pieces and place on baking sheet and toast in oven for 15-20 minutes. Tear bread into bite sized pieces and place in baking dish. Brown the sausage in a skillet over medium heat. Once cooked, transfer the meat using a slotted spoon into the baking dish. Melt the stick of butter in the same skillet over medium-high heat. Add the onions and celery . Season with S&P and herbs. Sauté until the onions are very tender, about 15minutes. Add the sautéed veggies and herb mix to the baking dish. Add enough broth to the stuffing mixture to moisten. Add dried cranberries . Mix well. Bake until the stuffing is heated through and the top is golden brown about 30 to 45 minutes. Remove from the oven and serve. You can make the stuffing the day before. Just cover, refrigerate and bring to room temperature before baking day of.