• 2 loaves DO Cranberry Walnut Bread, cut into 1 inch cubes
• 1 lb. sweet sausage, removed from casing and cooked
• 2 TBS butter
• 1 cup yellow onions, chopped
• 4 cups chicken broth
• 3 1/2 tsp. poultry seasoning
• 1 tsp. salt
• 3 large eggs

As using day-old bread is best when making stuffing, cube bread the day before.

Preheat oven to 350 degrees.

In a large bowl, toss cubed bread with cooked sausage and set aside.

Coat a 9 x 13 inch baking pan with cooking spray and set aside.

Melt butter in skillet over medium-high heat and add onions. Cook for 4 to 5 minutes or until softened and lightly browned, stirring frequently. Add chicken broth, salt and poultry seasoning and bring to a boil. Remove from
heat.

Slowly pour the chicken broth over the bread mixture and toss. In a small bowl, using a fork, scramble the eggs. Pour eggs over the bread mixture and toss together.

Place stuffing in the prepared pan and bake for 20 to 25 minutes or until browned on top.