Note:

• I have options when it comes to the bread: Stale or toasty bread works best. So you can cut 1 ½ pounds of bread into cubes, place it in a large baking dish, loosely tent with foil and let it sit overnight. OR you can also cut the cubes and put them in oven, toasting them at 350 degrees F until they are like croutons, about 15 minutes or so. OR you can buy the toasted bread cubes in bags from the store. It’s up to you.
• Preheat the oven to 350 degrees F. Brush a 9x13 baking dish with melted butter or olive oil. Set aside. Place the bread in a large mixing bowl. Set aside.
• Heat the butter in a large skillet or dutch oven over medium heat. When butter is melted, stir in the onion, celery and garlic with add 1 teaspoon each of kosher salt and freshly ground black pepper. Cook until the onions and celery soften (8 to 10 minutes) Stir in the sage, parsley, rosemary and dried cranberries. Cook for another minute. Stir in 1 cup of stock. Mix well.
• Pour the onion celery mixture over the bread crumbs and toss until well incorporated. In a bowl, whisk together the remaining 1 ½ cups stock and 2 eggs. Pour over the bread cubes and stir until thoroughly combined.
• Pour everything into your prepared baking dish. Smooth out with a spatula but don't compress. Bake for 45 to 50 minutes, until the internal temperature registers 160 degrees. If the stuffing is getting too browned, you can tent it with foil. Remove from oven, cool for 10 minutes. Serve.