This screams Northern Midwest; if I had been able to find dried cherries, it would have been pure Michigan. (They were out of stock.) I started with a bread that screams of fall with pumpkin sourdough from Chunkers Bakery, then added some venison sausage from A to Z Butcher. I added the required onions, celery, dried cranberries, some spices, and a lot of chicken stock to keep it moist. I hope you like it.

1 loaf Chunkers pumpkin sourdough cut in 1 inch pieces
1/2 red onion, diced
1/2 cup celery, diced
1/2 cup of A to Z venison sausage
1/2 cup dried cranberries
1/2 cup golden raisins
1/2 cup pecans, chopped
1 teaspoon sage
1 teaspoon black pepper
1 quart vegetable broth

Heat oven to 350.

In a large bowl add bread, sausage, onions, celery, cranberries, raisins, sage, and black pepper; mix thoroughly.

Add pecans and broth and mix again.

Add mixture to a 9-inch cake pan, evening the top..

Bake for 60-70 minutes until top browns.

Serve with favorite gravy.