Step 1

When ready to bake, preheat oven to 350°F and grease a 9x13-inch baking pan with butter or nonstick spray.

Step 2

Cube bread and arrange in a single layer on a baking sheet so it has time to dry out while you work on the rest of the recipe. (You can do this a day ahead if desired.)

Step 3

In a large skillet, brown the sausage over medium-high heat. Once cooked through, remove to a large bowl and set aside.

Step 4

In the same skillet, reduce heat to medium and add butter. Once melted, add onion and celery and cook until soft, about 10 minutes. Add garlic, rosemary, thyme, sage, and apple and cook 2 minutes more. Transfer to bowl with sausage. Add cubed bread.

Step 5

Add cranberries and season mixture with salt and pepper, toss to combine.

Step 6

Pour broth over the mixture and stir until bread is moist, but not soggy. Add more broth if needed.

Step 7

Transfer stuffing to prepared pan and bake until the top is browned and crisp, 35-45 minutes.