I always serve two versions of stuffing at Thanksgiving - one cooked outside the bird, and one cooked inside because I LOVE stuffing. This sausage and cranberry stuffing (or dressing) is my favorite outside-the-turkey recipe.
Spread the rye bread cubes across a sheet pan and place in the oven to toast, stirring occasionally, until completely dry and lightly golden brown, about 15 minutes. Remove the croutons from the oven and transfer to a large mixing bowl.
Heat a 10” cast iron skillet oven medium high heat, add the remaining tablespoon of butter, and heat until the butter foams. Add the sausage and cook, stirring frequently, until the sausage is crispy and no longer pink, 7-8 minutes. Remove the sausage using a slotted spoon and add it to the mixing bowl.
Add the onions and celery to the cast iron skillet and saute in the rendered sausage fat, stirring occasionally, until soft, 7-8 mins. (Note: if you have too much fat remaining, drain all but 1 tablespoon).
Add the chopped herbs and cranberries to the skillet and cook an additional 1 minute. Add the white wine to deglaze the pan, stirring up the browned bits from the bottom of the pan. Continue to cook until the wine stops bubbling, 1 minute more. Scrape the vegetable/herb mixture into the mixing bowl with the sausage.
In a small bowl, whisk the egg with the chicken broth, salt, and a pepper. Pour the broth/egg mixture over the stuffing mixture, then toss until well combined.
Pour the stuffing into the buttered baking dish, scraping the bowl completely with a rubber spatula, and smooth into an even layer. Cover the baking dish tightly with foil and refrigerate for at least one hour, but preferably overnight.
Preheat the oven to 375. Transfer the foil covered stuffing to the oven and bake for 30 minutes. Remove the foil and bake an additional 30 minutes, or until the top is golden brown. Serve immediately.