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5 tablespoons butter

1 medium yellow onion, peeled and diced

2 ribs of celery, cleaned and diced

1 cup, peeled and diced sweet potatoes

1 cup walnuts, roughly chopped

1 cup dried cranberries

1 teaspoon Kosher salt

1/2 teaspoon black pepper

3 sprigs fresh thyme, leaves removed from stems and chopped

10 fresh sage leaves, leaves removed from stems and chopped

6 fresh oregano leaves, chopped

2 small sprigs of rosemary, leaves removed and finely chopped

2 teaspoons poultry seasoning

1 dash hot sauce, or to taste (optional)

1 loaf rustic French bread, a day or two old, diced into 3/4” pieces

1 egg, beaten

½ cup chopped parsley

1 to 2 cups chicken or turkey broth, low-sodium

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Heat oven to 375 degrees.
Place dried cranberries in a small bowl and cover them with just enough water. Microwave for 45 seconds. Set aside to allow the cranberries to plump.
Melt 4 tablespoons of butter in a large skillet over medium heat. Add onions, celery, sweet potatoes, walnuts, salt, pepper, thyme, sage, oregano, poultry seasoning, and hot sauce.
Cook, stirring occasionally, until the vegetables have softened and the herbs have wilted, approximately 5 minutes.
Break the egg into a small bowl and beat lightly. Add the hot sauce.
Beat with a fork until well mixed. Set aside.
Add the cooked vegetables, egg mixture, drained cranberries, walnuts, parsley, and cubed bread into a large bowl. Mix to combine.
Add enough broth to moisten the dressing well. Toss with two large spoons to combine. Set aside any extra broth to use as needed.
Grease a baking dish with the remaining one tablespoon of butter and spoon the dressing in.
Bake, uncovered, for 30 minutes, or until the top begins to brown. Remove a spoonful from the center to make sure the interior is moist. If not, add more broth and return the dish to the oven for 5-10 minutes.