1Heat oven to 325° F.
2Toss bread cubes in large bowl with 2 Tbsp. olive oil, dried thyme and pinch of salt and pepper.
3Bake on 2 baking sheets until lightly toasted, about 15 minutes.
4Let cool, then transfer to a large mixing bowl.
5Cook sausage in 2 Tbsp. olive oil over medium-high heat, breaking apart with spatula. Drain extra fat.
6Add to the toasted bread cubes.
7Melt unsalted butter in skillet with 2 Tbsp. olive oil.
8Cook onion and fennel over medium-low heat for 10 minutes.
9Add dried cranberries and cook for an additional 5 minutes.
10Add to the sausage and bread cubes.
11Fold in walnuts, orange zest, dried sage and flat-leaf parsley.
12Drizzle chicken broth ½ cup at a time and stir.
13If using to stuff a turkey, let stuffing cool completely first.
14If not, heat covered at 350° F for 20–25 minutes. Enjoy.
What makes it even better is that it’s created with dried cranberries, often called a “superfruit” because they’re a good source of fiber, cholesterol-free, low in sodium and high in antioxidants. That, studies say, promotes heart and brain health.