1. Place cranberries is a heat proof bowl and cover with 2 cups of boiling water. After 10 minutes, rinse and repeat. This will remove the excess sugar added to almost all dried cranberries, and will also help them plump up a little bit. (Using fresh cranberries is not recommended.)

2. In a dutch oven over medium heat, cook the sausage, breaking up the meat and cooking until no longer pink. Remove and drain on paper towels. Wipe pan.

2. Add 1 tbsp butter and when melted, add onions. Cook until translucent, stirring often. Add broth, celery salt, sage and pepper, pumpkin, and bring to a near boil. Turn off heat.

3. Fold in cornbread stuffing mix, sausage, and cranberries, mixing until fully