Sausage, pecan and cranberry stuffing

SAUSAGE, PECAN AND CRANBERRY STUFFING
SERVES 8 TO 10

2 pkgs. (9-oz. each) breakfast sausage patties
1 ½ c. onion, chopped
1 ½ c. celery, chopped
½ c. fresh parsley, minced
2 cloves garlic, minced
12 c. day-old bread, cubed
1 can (14 oz.) chicken broth
½ c. butter or margarine, melted
2 eggs, lightly beaten
½ t. salt
½ t. sage
½ t. thyme
½ t. pepper
1 c. chopped pecans, toasted
1 c. dried cranberries

Cook sausage for 3 minutes, chopping into small pieces; add onion and celery; cook 3 more minutes; add parsley and garlic; cook 2 minutes or until sausage is no longer pink and veggies are tender. Drain; set aside. Place bread cubes in large bowl; combine broth, butter, eggs and seasoning; pour over bread; toss to coat. Fold in cranberries, pecans and sausage mixture. Spoon into greased 13 X 9-inch baking pan. Bake, uncovered, in preheated 350* F. oven for 40 to 45 minutes or until golden brown and internal temperature is 160* F.