1. Prepare the bread

Preheat your oven to 350°F (175°C). 

Toss bread cubes with olive oil and ½ of the minced garlic.  

Spread the bread cubes on a baking sheet and toast in the oven for about 10 minutes, or until golden and crisp. 

Set aside.

2. Cook the merguez and vegetables

In a large dutch oven over medium heat, cook the American lamb merguez sausage, breaking it apart with a wooden spoon, until browned and cooked through, about 7 minutes.  

Add the butter and the chopped onion and celery, cooking until softened and translucent, about 5 minutes.  Season generously with salt and pepper.

Add the garlic, sage and thyme and cook for an additional minute until fragrant.

4. Combine ingredients

Add the toasted bread cubes to the cooked sausage and vegetables.  Fold in the dried cranberries, and toasted walnuts.

5. Add liquids

Pour the lamb or chicken stock over the mixture as well as the beaten eggs and fresh parsley.  

Mix well until all ingredients are evenly combined and the bread is moistened.

6. Bake the stuffing

Increase oven temperature to 400 degrees.

Transfer the mixture to a greased baking dish. 

Bake in the preheated oven for 25 - 30 minutes or until the top is golden brown and crisp.

7. Garnish and serve

Remove from the oven and let rest for 5 minutes before serving. 

Garnish with fresh parsley and extra toasted walnuts.