Sausage Cranberry Dressing

Preheat the oven to 350 degrees.
Using a serrated knife, slice the loaf of bread into cubes about 1-inch in size. Place the bread cubes onto a rimmed baking sheet in a single layer. Bake the bread cubes on the center oven rack, uncovered, until golden brown and crisped, about 15 minutes.
Place the bread cubes into a greased 9x13 baking dish.
In a large skillet over medium-high heat, cook and crumble the sausage until no pink remains and the juices run clear; add the butter, thyme, sage, onion, and celery, cooking until the vegetables are softened and the spices are very fragrant, approx. 10 minutes.
Stir in the golden raisins, cranberries, walnuts, and parsley; continue to cook an additional 10 minutes.
Spread the prepared sausage mixture over the toasted bread cubes in the casserole dish. Add 2-3 cups of the broth, a little at a time, gently stirring until the ingredients are combined and the dressing is a nice, moist consistency; season to taste with salt and pepper.
Bake the dressing, covered, for 30 minutes.
Remove the foil cover and continue to bake an additional 10 minutes.
Garnish with additional chopped parsley, as desired. Serve warm.