Mince the mushrooms and cut the green beans into 1-inch pieces. Add to the sausage mixture and cook until the mushrooms are completely softened and the green beans darken (about 5-7 minutes).

Add the sour cream and mix to combine. Then add the dried bread and cranberries and continue mixing.

Put the mixture in a pumpkin or other baking dish then pour in the broth. How much you use will depend on how wet you like your stuffing and whether you are cooking it in a pumpkin (which will add its own moisture to the stuffing). I used 2 cups in my pumpkin and it resulted in a moist but not wet stuffing. If baking in a baking dish I would recommend using 3-4 cups of broth.

For baking in a pumpkin, bake in a 350° F oven for 1 hour then top with fried onions and bake for an additional 20-30 minutes until the pumpkin is cooked through. If you are baking the stuffing in a dish, top immediately with fried onion and bake for 20-30 minutes at 350° F until desired consistency is reached.