Step 1

Preheat oven to 350 °F (177 °C). (*If your bread cubes are already dried, you can skip this and the following step)

Step 2

Spread cornbread cubes and artisan bread cubes onto a large baking tray or 2 smaller trays (don't overcrowd or they won't dry quickly). Bake until they are dry and toasted. About 25-30 minutes. Stir occasionally for even drying and watch carefully so they don't burn or get overly brown. Remove from oven, then let them cool. Now place them in a large mixing bowl and set aside. (See note for drying alternative)

Step 3

Increase heat to 375 °F (190 °C). Lightly grease a 3-quart baking dish and set aside.

Step 4

Heat oil in a large pan over medium heat. Once shimmering, add the sausage and cook until golden brown. About 2-4 minutes. Remove from pan and set aside on a paper-towel-lined plate.

Step 5

Place pan back on the stove and melt the butter over medium heat. Add onion, and celery, then sauté until softened. About 5-6 minutes.

Step 6

Add garlic, sage, thyme, and rosemary. Sauté for 30-60 seconds, until fragrant.

Step 7

Stir in only 1 cup of broth to combine. Remove from heat and add the mixture to the bowl of bread cubes. Gently toss to combine and let it rest for a minute. (the cornbread will crumble a little bit which is ok)

Step 8

Now start slowly pouring another cup of broth over the cubes and toss gently to combine. Let it sit another minute before slowly adding the remaining broth or until moisture preference is achieved. The bread should be very moist, but not soggy, and there shouldn't be liquid pooling at the bottom.

Step 9

Now add the cooked sausage, cranberries, parsley, salt, and pepper. Toss gently to combine. Taste for seasoning and add more if needed.

Step 10

Place mixture into your prepared baking dish and wrap tightly in foil. Place in the oven and bake for 30-35 minutes until heated throughout.

Step 11

Remove foil and bake uncovered for 15-20 minutes or until lightly brown and crispy on top.  Let sit 10 minutes before serving.