16 cups fresh bread cubes, 1- 1 1/2-inch pieces (I used half white French, half wheat French)
1 lb Jimmy Dean 50% less fat sausage (her recipe calls for regular)
1 1/2 cups onion, diced
1 1/2 cups celery, diced
2 cloves garlic, pressed
1 tablespoon dried thyme (original recipe, 2 TBL fresh)
1 tablespoon dried rosemary, crushed (original recipe, 2 TBL fresh)
1 tablespoon dried sage (original recipe, 2 TBL fresh)
3 tablespoons butter (original recipe calls for 6, but I just couldn't)
1 1/4 cups dried cranberries
3 1/2 cups chicken broth
11 eggs, slightly beaten
1 teaspoon kosher salt
fresh ground pepper to taste

1. Heat your oven to 350. Spray a 9X13-inch glass baking pan with non-stick spray. Put the bread cubes on a large rimmed baking sheet and toast them in the oven until they're crisp and dry, about 10 minutes.

2. Meanwhile, brown sausage in a large skillet, breaking it up into small pieces (If you use regular sausage, drain most of the fat). Add the onion, celery, and garlic, and cook until until the onion is softened, 5-8 minutes. Add the dry herbs and cook another 3 minutes. Add the butter and cranberries and cook until the butter is melted. Remove from heat.

3. In a (very) large bowl, combine the toasted bread cubes and sausage mixture. In a medium bowl whisk together the chicken broth and eggs until well combined. Add the egg mixture to the bread cubes and sausage mixture and gently toss well to coat the bread cubes evenly. Add the salt and pepper and mix gently. Let the mixture sit for 5 minutes, then stir it gently one more time and transfer it to the prepared pan.

4. Bake for 30-35 minutes or until the top is golden brown. Serve warm.