Corn Biscuit Stuffing with Sausage and Cranberries

Bake both cans of biscuits as directed on cans. Let stand at room temperature 8 hours or overnight to stale. Heat oven to 200 °F. Cut stale biscuits into small cubes; place on ungreased cookie sheet. Bake 4 to 6 hours or until biscuit cubes are completely dry; cool. If you aren’t using them right away, once they’re cool, store in an airtight container until you’re ready to use. One to 2 hours before starting to make stuffing, place cranberries and brandy in small bowl; let stand so cranberries absorb brandy. In 12-inch skillet, heat olive oil over medium-high heat. Add sausage; cook over medium heat until no longer pink. Remove sausage from skillet to plate; set aside. To drippings in skillet, add butter. Return to medium heat to melt butter. Add onions, celery and carrot; cook to sweat 10 minutes or until slightly soft. Remove from heat. Carefully add cranberries and brandy. Return to medium heat; sauté 2 to 3 minutes. Return sausage to skillet. Add 3 cups of the chicken broth. Heat to boiling. Reduce heat; simmer 10 minutes. Place biscuit cubes in large bowl. Pour sausage mixture over cubes; carefully fold into biscuit cubes making sure to fully combine. If stuffing is still a little dry, add some of remaining chicken broth until stuffing is desired consistency. Some people like wet stuffing, some like a dryer stuffing. At this point, you need to take the reins and decide what is best for you and your guests. Heat oven to 350 °F. Spray 13x9-inch pan or baking dish with cooking spray. Pour stuffing into pan. Bake 30 minutes. Cool 5 to 10 minutes before serving.