12 c. (1 1/2 lbs.) white bread cubes
2 c. (1/2 lb.) fresh cranberries, washed
3/4 c. sugar
1 lb. bulk sausage
1 1/2 c. chopped celery
1/2 c. chopped onion
1 c. turkey or chicken broth
1/2 c. butter, melted
1/2 c. chopped parsley
1 1/2 tsp. salt
1 1/2 tsp. sage
1 tsp. thyme

Preheat oven to 325 degrees. Toast bread cubes in oven for 20 to 25 minutes, turning several times.

Spread cranberries in 2 quart baking dish; sprinkle sugar evenly over the top of the cranberries. Cover with aluminum foil and bake in same oven with bread cubes for 20 minutes. Shake dish occasionally to coat berries with syrup.

Meanwhile, in a skillet cook sausage slowly until browned, breaking into small pieces with a fork as it cooks. Add celery and onion and continue cooking until vegetables are almost tender.

Combine all remaining ingredients in large bowl. Add bread cubes, cranberries and sausage mixture. Toss lightly.

Makes 3 quarts stuffing, enough for 14 to 16 pound turkey. Or stuffing may be baked covered in a 13 1/2" x 8 3/4" baking dish for 30 minutes in a 325 degree oven.