Stuffing recipe trial run

I'm hosting Thanksgiving this year and I want to update our traditional stuffing recipe.

Instead of just bread, sausage, celery and onions, I decided to add wildrice and dried cranberries.

(I made glazed carrots too because I needed to use them before they went bad)

It was quite delectable but I think on the day-of, I'll add the wildrice in the last 15 minutes of baking because some of the grains closed up & were crunchy.

Cat tax (he's actually a blind dog but everyone says he's just like a cat because he's demanding and loafs around)

Sausage Stuffing:
1 lb. Bulk Sage Sausage
1 loaf white bread, cubed
1.5 c celery chopped
1.5 c onion chopped
3/4 c dried cranberries
2 Tbsp parsley
1.5 c turkey broth
salt & pepper to taste
1/2 c unsalted butter
1.5 c cooked wild rice

Cook and drain the sausage.

Mix together all ingredients except the butter and wild rice. Place in large roasting pan. Top with cubed butter pieces.

Bake at 350° for 30 min while scooping & turning the mixture over half way through.
Increase temp to 375° and bake 15 min. Mix in the wild rice while scooping & turning the mixture over again. Bake 15 min. (Total bake time 1 hour)
Garnish with fresh parsley.

I usually prep this the morning of and leave in the fridge until ready to bake. Then when the turkey comes out ove the oven, I'll bake this while carving and making the gravy.