Sausage And Sage Stuffing With Dried Cranberries And Toasted Hazelnuts

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2¼ – 2½ cups low sodium chicken broth

1 tablespoon extra virgin olive oil

¾ lb sweet Italian sausage, cut into bite sized pieces

6 tablespoons unsalted butter, divided

1 yellow onion, diced

2 carrots, peeled and diced

3 ½ tablespoons sage, minced

3 tablespoons chives, thinly sliced

2 tablespoons thyme, minced

2 sourdough baguettes (completely stale), cut into 1 inch cubes

2/3 cup dried cranberries

2/3 cup toasted hazelnuts, roughly chopped

salt and pepper to taste

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