Sausage Herb Stuffing

INGREDIENTS

16 oz

| 450 grams loaf of bread (French sticks or Italian bread -- day old if possible), (cut into 1-inch pieces)

1 tbsp

oil

1 lb

sage pork sausage, (or sweet or spicy Italian sausage, casings removed)

1/3 cup

unsalted butter

1 1/2 cups

finely chopped yellow or brown onions, (from 1 large onion or 2 small onions)

1 cup

chopped celery, (from 2-3 stalks)

large cloves garlic, (minced (or 1 1/2 tablespoons minced garlic))

1/2 cup

chopped flat-leaf parsley

1 1/2 tbsp

fresh chopped sage

1 tbsp

fresh chopped rosemary

3/4 tsp

sea salt (or more to taste)

1/2 tsp

freshly ground black pepper

1/2 cup

dry white wine (optional — (sub with 1/4 cup of broth))

3 cups

low sodium chicken stock

egg (lightly whisked)

3/4 cup

cranberries (optional)