Preheat oven to 350°F. Lightly butter 9X13 glass baking dish and set aside.
Spread the bread cubes on a baking sheet and bake until slightly toasted, about 12 minutes. Set aside.
Sauté the walnuts in a dry sauce pan over medium-high heat for about 3 minutes, or until lightly toasted. Set aside.
Add the cranberries and sugar to the same sauce pan. Cook for about 5 minutes over medium-high heat or until the cranberries begin to burst and set aside.
Add the butter to a large skillet and heat over medium-high. When the butter is melted, add the sausage, breaking up any large chunks. When the sausage is browned (about 5 minutes), add the onions and celery. Cook until the onions and celery are soft, about 8-10 minutes. Stir in the sage, rosemary and thyme.
Mix the bread cubes, sausage mixture, walnuts, and cranberries in a mixing bowl. Add the chicken stock and toss to combine.
Transfer the stuffing mixture to prepared baking dish. Cover the baking dish with foil and cook for 20 minutes. Remove the foil and cook for an additional 25 minutes.
