Preheat oven to 350⁰ F. Bake sausage links on baking sheet for 20–25 minutes to internal temp of 165⁰ F. Heat large skillet over medium high heat, melt the butter and sauté the celery, onions and garlic for 5 minutes, stirring frequently. Add sage, rosemary, poultry seasonings and mushrooms. Cover and cook for 5 minutes, stirring frequently.
Transfer the cooked vegetables to a large mixing bowl. Add cranberries and stuffing. Season with black pepper, parsley and salt.
Slice cooked sausage links diagonally ¼” thick and toss with the stuffing, pour in the chicken broth and mix. Place the stuffing in a casserole dish, cover and bake at 350°F for 20 minutes or until piping hot. Serve with roasted chicken, turkey or pork.
*Optional – you can remove the sausage from the casings and brown it in the skillet first before adding the onions and garlic as listed the second step.
Serve with roasted chicken, turkey or pork.