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heat the oven to 375 degrees f and arrange a rack in the middle. coat a 9-by-13-inch baking dish with butter; set aside. place the bread, cranberries, and pecans in a large bowl and set aside. melt the measured butter in a large frying pan over medium-high heat until foaming. add the sausage and cook, stirring occasionally, until starting to brown, about 4 minutes. remove with a slotted spoon to the bowl with the bread, cranberries, and pecans. reduce the heat to medium and add the onion, salt, old bay, and black pepper. cook, stirring occasionally, until the onion has softened, about 5 minutes. add 1/2 cup of the broth, stir to combine, and scrape up any browned bits from the bottom of the pan. transfer the onion mixture to the bowl, add the remaining 2 cups of broth, eggs, and parsley, and stir until well combined and evenly moistened. transfer the stuffing to the prepared dish and spread it into an even layer. bake until the top is golden brown, about 30 to 35 minutes. remove to a wire rack and let cool for at least 5 minutes before serving.
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Classic blend — oregano, basil, thyme, rosemary, marjoram
King of mushrooms dried — risotto, ragu, cream sauces, broth
Durum wheat semolina — fresh pasta, bread, pizza dusting
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home