This quintessential stuffing recipe with herbs and sausage is highly adaptable if you'd prefer different herbs or protein: Preheat oven to 350 F. Take 1 loaf soft bread and cut into 1-inch cubes. Arrange on a baking sheet and lightly toast in oven, about 5 minutes. Chop 2 yellow onions and 4 celery stalks. Mince 4 garlic cloves, 1 tbsp rosemary leaves, and 2 tbsp fresh sage (or use 1 tsp dried). In a large skillet, heat 2 tbsp oil over medium heat. Add 1 lb crumbled Italian sausage and cook, stirring, until browned, 5-7 minutes. Transfer sausage from skillet to a large bowl. In empty skillet, melt 4 tbsp butter. Stir in onions, celery, and garlic. Cook until softened, about 5 minutes. Stir in sage and rosemary. Season with salt and pepper. To the bowl with sausage, add bread cubes and cooked vegetables. Pour in 2 cups chicken stock and 1/3 c white wine (can substitute with more stock). Toss to combine. Fold in 1 beaten egg and 1/2 c dried cranberries (optional). Transfer mixture to a greased baking dish. Cover with foil and bake at 350 F for 30 minutes. Uncover and bake until the top is golden brown, 10-15 minutes more. Let rest before serving.
