Doctored store bough stuffing in the oven

I made this large batch for the my dad's side's large Chistmas Eve party, actually all party's on that side of the family are large because my dad is 1 of children, 7 of which got married and had kids, my grandmother has 48 grandchildren.

The big question everyone asks is "How do you do party's? How do eating arrangements work?"
Answer...Potluck, buffet style...we don't put together a bunch of tables and eat together. We find a place to sit anywhere within the regions of the party and eat, there is no set eating time.

I made far more stuffing than was needed. I used 4 boxes, couldn't gotten by with 2 or 3.

So same beginning proces for the stove top stuffing.

This time we are going to be adding turkey sausage. Italian turkey sausage. Mild Italian pork sausage also works great.
Cut open the sausgae casings and pull 4 sausages apart into a heated pan. Break it up into smaller bit size pieaces.
Wait for it to brown, Partially drain the grease. Add the celery and onion.
I seasond this with fresh thyme and fresh sage, fresh cracked pepper and fresh cracked sea salt.

Set the oven to 350

Pour the bread into a casserole dish, drizzle a little olive oil over and combine with your hands.
Pour the water over the bread mixture and combine with hands to make sure all of them get coated.
combine with sausage,celery, onion mixture with the bread until evenly combined.

Put into the preheated oven for 20 minutes.

Add the craisins at the end.