CranberryStuffing

Ingredients

2 bags of stale white bread, cut into 3/4-inch pieces (8 cups)

12 tablespoons unsalted butter, plus more for baking dish
4 medium yellow onion, diced medium
16 large celery stalks, diced medium
10 large fresh sage leaves
1 container of dried cranberry
2 teaspoon salt
4 teaspoon ground black pepper
1/2 cup roughly chopped fresh parsley leaves
2 large eggs, lightly beaten
6 cups of home made stock or
3 cups of low sodium vegetable stock

In a large skillet, melt butter over medium.

Add onion, celery, and cook, stirring frequently, until onion and
celery are softened, about 7 to 10 minutes.
Add sage, salt and pepper.
Cook 3 minutes.
Add cup of stock, stir well cook for 5 minutes until liquid has
reduced by half
Transfer onion mixture to large mixing bowl
Add parsley, eggs, and bread; stir to combine.
Add dried cranberry
Add remaining stock/broth in two additions, stirring until absorbed
after each addition.