Preheat your oven to 425 degrees. Spread your cubed bread onto two baking trays and toast 8 minutes, or until just lightly browned. Lower the oven temp to 350 and place the bread into a large bowl. Set aside.

Combine the butter, onion, celery, parsley, salt, and pepper in a medium pan. Cook until the onion is translucent and the celery is soft. Pour over your bread.

In that same pan cook your sausage until crumbled and browned. Stir this along with your chicken stock and cranberries into your bread mixture. Place into a 9 inch square pan and bake for 30 minutes.