In a large saucepan over medium high heat remove sausage out of casings, breaking up as they cook. Once browned and cooked through set aside.
In same saucepan saute your onions and celery in butter until tender. Stir in sage, marjoram, salt, pepper and thyme. Mix this with your sausage, add bread cubes and parsley. Stir in chicken stock and mix well.
Spray your slow cooker with cooking spray. Spoon sausage mixture into slow cooker. Cook on low for approximately 3-4 hours, stirring every hour.
Add handful of dried or fresh cranberries into the mixture.
Remove from slow cooker and dish into serving bowl. Serve warm.