In a large baking pan (a dutch oven is great), over medium heat, melt your butter. Once melted, add fennel, onions and shallots. Stir to combine. Add salt and cook until vegetables begin to get soft. Add both types of mushrooms until the mushrooms begin to loose the raw look.
Add your stale bread cubes, parmesan cheese and dried cranberries. Mix together, and then slowly pour in your chicken broth. Add one cup of it and stir in well, then slowly add in the second cup. YOU MAY NOT NEED THE COMPLETE SECOND CUP. Your stuffing should be moist, but not sopping wet.
Add pepper, thyme and sage. Mix well to combine. Cook over low to medium heat until the stuffing is cooked through.
Remove from heat. If desired, this stuffing can be placed inside of a turkey at this step, or it can be baked in the oven for 20 minutes at 350F. We often prefer to serve directly off of the stove top, but it can also be baked if you desire.
Serve while warm, and enjoy!