Position rack in middle of oven; preheat to 375 degrees F. Spread bread in a shallow baking pan. Bake about 20 minutes or until bread is dry and a light golden color, stirring once.
In a large skillet cook sausage over medium heat until no longer pink, stirring to break up meat. Using a slotted spoon, transfer to a very large bowl; reserve the drippings in skillet.
Add butter to drippings in skillet. Add onion and cook about 7 minutes or until softened, scraping up brown bits from bottom of skillet. Add celery and garlic; cook and stir 2 minutes more. Transfer to bowl with sausage. Stir in bread, cranberries, sage, thyme, salt, and pepper.
Butter a 3-qt. baking dish. Transfer mixture to baking dish; drizzle with broth. Cover with foil; bake 20 minutes. Uncover; bake 20 to 25 minutes more or until bread is golden and stuffing is heated through. Stir before serving.