Preheat oven to 375 degrees F.

Add your cubed bread to a large baking sheet and toast for about 6 minutes just until the bread is starting to lightly toast.

Remove from the oven and set aside.

Set a 12-inch cast-iron skillet, or a 12-inch non-stick skillet, over medium heat and add in your sausage.

Break down the sausage with a spatula so it's bite-size and will incorporate all throughout the stuffing.

When the sausage is mostly browned add in the onion and celery.

Cook for about 3 minutes or just until the vegetables start to soften.

Stir in the garlic, parsley, sage, rosemary, thyme, and dried cranberries.

Stir to combine and remove from the heat.

Add the toasted bread to the skillet and toss to combine.

Drizzle on the chicken or turkey stock and stir to combine.

Taste and season with kosher salt and pepper.

Cover the cast-iron skillet with foil and bake for 30, remove the foil and bake for another 10 minutes to help crisp the top. If you used a normal non-stick skillet add the stuffing mixture to a 9x13 pan and follow the recipe.

Serve warm.