For the Herb & Sausage Stuffing:

1. Add bread cubes in a flat layer to a large baking sheet. Bake at 200 degrees for 45-55 minutes until dry, shaking halfway through. Once cooled, add to a ziploc bag until ready to use. You can also dry the bread cubes by placing them on a baking sheet on the counter overnight.

2. In a large skillet, add in the sausage and flatten into a thin layer. Cook on high for 4-5 minutes until you start to see some browning and a crust forming. Flip and crumble using a wooden spoon. 

3. Reduce heat to medium low and add in 2 tbsps butter to the same pan. Add chopped onion and season with salt and pepper. Cook for 4-5 minutes or until just starting to soften. Stir frequently to scrape up the browned bits from the pan.

4. Add in the chopped celery and stir, cooking for 15 minutes or until onions are caramelized and celery is tender.

5. Add in 2 more tbsps of butter and the garlic and toast for 1 more minute until fragrant. Add the poultry seasoning and mushroom umami and cook, stirring often for 1-2 minutes. Shut off the heat and let cool completely. Taste and adjust for seasoning – you want the sausage mixture to be overly seasoned to properly season the bread.

6. Transfer to a large bowl and mix with the bread cubes, cranberries, and fresh parsley. If you are making this ahead, cover with plastic wrap and refrigerate, then follow the rest of the steps before serving.

7. Grease a large 9×13 baking dish. Preheat oven to 350 degrees.

8. Transfer stuffing mixture to the baking dish and slowly pour in the broth all over the bread cubes, 1 cup at a time. You may only need 2 cups, unless your bread is really dry. Eyeball it as you pour and go by instinct! You want it to be just moist enough but not mushy.

9. Top with a few tbsps of sliced butter and bake for 20-25 minutes or until just browned on top. Enjoy!