To make sausage stuffing, mix toasted bread cubes with butter, onions, celery, apple, parsley and sausage and bake for 30 minutes at 300 degrees F. Moisten the stuffing with chicken stock, season it with salt and pepper and add cranberries for additional flavor. Ina Garten's recipe is available at FoodNetwork.com.
Preheat an oven to 300 degrees F. Cut a 1 1/2-pound loaf of white or sourdough bread into 1-inch cubes. Place on a sheet pan in a single layer and set in the oven for seven minutes, raising the temperature to 350 degrees F. Reserve to a large bowl.
Melt a stick of unsalted butter in a large sauté pan. Add 2 cups of diced yellow onion, 1 cup of diced celery, 2 cored Granny Smith apples, and 2 tablespoons of chopped flat-leaf parsley to the pan and season with 1 tablespoon of kosher salt and 1 teaspoon of freshly ground black pepper. Cook for 10 minutes on medium heat until the vegetables become soft. Add the vegetables to the bowl with the bread cubes.
Cook 3/4 pound of sweet or spicy Italian sausage meat in the same pan until browned and cooked through. Break up clumps of sausage while cooking. Add to the bread and vegetables along with 1 cup each of chicken stock and dried cranberries. Stir to combine, then transfer the stuffing mixture into a 9-by-12-inch baking dish. Bake at 350 degrees F for 30 minutes until browned on top.