Preheat oven to 350 F.
Add the olive oil to a large skillet and then saut the sliced mushrooms and chopped onion with the Marsala cooking wine. Let saut for about 6-8 minutes, or until mushrooms have browned and onions turned opaque.
In a large mixing bowl, toss together the herb cubed stuffing mix, dried cranberries, celery salt, sage and pepper.
Once the mushrooms have sauted, add them to the stuffing mix and toss well.
Stir the vegetable broth into the stuffing mix and gently turn into a 913-inch glass baking dish.
Bake in the preheated oven for 30 minutes. Or add an additional 10 minutes to your baking time if you want a crispy top.
Serve warm as side dish with roasted turkey.