Sausage and Cranberry Baked Stuffing

bettycrocker.com

Michelle

8 cups lightly packed ¾-inch cubes French bread

1 lb bulk spicy pork sausage

2 stalks celery (with leaves), chopped (1 ½ cups)

1 medium onion, chopped (½ cup)

½ teaspoon dried sage leaves

½ cup dried cranberries

1 cup Progresso™ chicken broth (from 32-oz carton)

1 cup milk

2 eggs, beaten

Directions at bettycrocker.com

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