Ingredients

• 1 tablespoon olive oil, plus more for pan
• 1 1/2 pounds sweet Italian sausage, casing removed
• 3 large celery stalks, sliced crosswise into 1/4" pieces (about 2 cups); plus whole leaves for serving (optional)
• 2 (1-pound) loaves cranberry-nut bread, cut into 1" cubes
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Instructions

1. Preheat oven to 350°F. Oil a 3-qt. baking dish. Heat remaining 1 Tbsp. oil in a large skillet over high. Cook sausage, breaking up into pieces with the back of a spoon, until just beginning to brown, about 5 minutes. Add sliced celery and continue to cook, stirring often, until sausage is cooked through, 5–7 minutes. Transfer sausage mixture with drippings to a large bowl. Add bread and toss to combine.
2. Add 2 cups water to hot skillet; heat over medium-high, scraping up brown bits with a spoon; season with salt and pepper. Pour over bread mixture, then toss to combine. Transfer to prepared baking dish and cover tightly with foil.
3. Bake stuffing 40 minutes. Uncover and continue to bake until top is lightly browned and crisp, 20–25 minutes more. Top with celery leaves, if desired.
4. Do Ahead Stuffing can be made 4 hours ahead; store at room temperature and rewarm before serving.
5. Stuffing can be made 4 hours ahead; store at room temperature and rewarm before serving.