Preheat oven to 350 ◦F (175 ◦C)
Spread the cubed bread in a single layer on a large baking sheet. Bake for 5 to 7 minutes, or until toasted. Transfer to an 8"x8" baking dish.
In a large skillet on medium heat, cook the sausage, onions and celery until the sausage is cooked through.
Add the sage, rosemary, thyme and salt. Stir to combine. Remove from heat.
Add the sausage mixture to the baking dish with the bread. Mix in dried cranberries, then drizzle the stock and butter over the top, making sure not to over-saturate one area. Stir to combine.
Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 5 minutes. Remove from the oven and serve hot.