Preheat your oven to 300 degrees. Place rice in a medium saucepan and add enough water to cover by about 1 1/2 inches. Bring to a boil. Reduce heat to maintain a simmer, cover and cook until tender, about 1 hour. Drain well. Spread bread cubes on a baking sheet and bake until toasted for approximately 25 minutes. Increase oven temperature to 425 degrees after removing bread. Meanwhile; cook sausage, onion, bell peppers, celery and garlic cloves in a large sauté pan until the onions are fully translucent and the sausage is cooked completely through. Add the sausage mixture, bread cubes, cooked rice, dried cranberries, thyme, parsley and broth to a large bowl. Mix well and add to an 8” square baking pan. Cover with aluminum foil and bake for 25 minutes. Remove the aluminum foil and bake for an additional 10-15 minutes until the top is browned nicely. Remove from the oven and allow to stand for 10 minutes. Prepare the Blackened Cajun Salmon per the instructions on the box and serve atop the stuffing – plate and enjoy!