Yield: 12 servings


Preparation time: 10 minutes
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8 cups lightly packed 3/4 in cubes french bread
1 pound bulk spicy pork sausage
2 stalks celery (with leaves), chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
1/2 teaspoon sage
1/2 cup dried cranberries
1 cup chicken broth
1 cup milk
2 eggs, beaten

Cooking time: 40 minutes
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Preheat oven to 350 degrees.

Spray 13 X 9 glass baking dish with cooking spray.

Place bread cubes in baking dish.

In 10 inch skillet, cook sausage, celery and onion over medium heat, stirring occasionally, until sausage is no longer pink and vegetables are tender; drain.

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

In medium bowl, beat broth, milk and eggs with fork or wire whisk until well mixed; pour over bread and stir gently to soak all bread cubes in milk mixture.

Cover and refrigerate at least 8 hours but no longer than 12 hours.

Bake uncovered for 35-40 minutes or until knife inserted in center comes out clean and top is golden

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