1/2 cup butter
3 stalks celery, chopped
1 large onion, chopped
1/2 lb bulk pork sausage
1 apple, cored and chopped
1 teaspoon dried sage leaves or 1 tablespoon chopped fresh sage leaves
1/2 cup dried cranberries
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb loaf French bread, cut into 3/4-inch cubes (you can really use any bread. I like combining sourdough and rye)
2 cups chicken broth (or 32-oz carton)
Heat oven to 350°F. Spray 13 x 9-inch (3-quart) glass baking dish with cooking spray.
In 10-inch skillet, melt butter over medium heat.
Cook celery and onion in butter, stirring occasionally, until vegetables are tender.
Remove vegetables to extra-large bowl.
Add sausage to same skillet. Cook until no longer pink; drain.
Add sausage, sage, cranberried, apple, salt and pepper to bowl; mix well.
Stir in bread cubes. Drizzle chicken broth over bread cubes; toss to combine. (Add up to 1/2 cup more broth if moister stuffing is desired.) Spoon into baking dish.
Cover with foil. Bake 30 minutes; uncover, and bake 10 to 15 minutes or until light golden brown and heated through.