Remove sausages from their casings. Heat up sausage in a skillet. As it is browning, break it up with a fork. Once browned, put it to the side.
Spray the slow cooker or, better yet, put in a liner. You will thank me later.
In large bowl mix the stuffing cubes with dried cranberries, sausage, ground black pepper, onion & garlic powder, poultry seasoning, ground sage, and then finally the crushed rosemary & thyme.
Pour the butter on top, then stir together. Next, add the chicken broth until you get the moisture that you desire. For me, it took 3 cups of broth.
Cook on low for 2- 3 hours. Check after 2 hours, then every half hour after that. Stirring as you check it out. It took me 2 1/2 hours to get it the way that I like it.
Enjoy!
