Preheat Oven: Set your oven to 425°F (220°C). Toast the bread pieces on a baking sheet for 5 minutes, or until lightly golden and crispy. Transfer to a large mixing bowl.

Cook Sausage and Vegetables:In a skillet over medium-high heat, cook the sausage until browned.Add diced onion, minced garlic, oregano, salt, and pepper. Sauté until onions become translucent.Add chopped celery and butter, letting the butter melt. Then sprinkle flour over the mixture, stirring for about 2 minutes to cook off the raw taste.

In a skillet over medium-high heat, cook the sausage until browned.

Add diced onion, minced garlic, oregano, salt, and pepper. Sauté until onions become translucent.

Add chopped celery and butter, letting the butter melt. Then sprinkle flour over the mixture, stirring for about 2 minutes to cook off the raw taste.

Make the Sauce: Gradually add the chicken stock, stirring constantly until the mixture thickens. Set aside.

Combine Ingredients:To the toasted bread, add cranberries, sage, thyme, and rosemary.In a small bowl, whisk together the egg and heavy cream, then pour over the bread mixture.Add the sausage mixture and toss everything together until well combined.

To the toasted bread, add cranberries, sage, thyme, and rosemary.

In a small bowl, whisk together the egg and heavy cream, then pour over the bread mixture.

Add the sausage mixture and toss everything together until well combined.

Bake: Lightly grease a 9x13 inch (23x33 cm) baking dish. Spread the stuffing evenly in the dish and bake at 425°F for 30 minutes, or until the top is golden brown and crispy.

Serve: Let cool for a few minutes before serving. Enjoy!