Preheat oven to 250F. Arrange the cubed bread in a single layer on a large baking sheet. Toast for 25-35 minutes, or until crispy, like croutons. Keep an eye on them. They shouldn’t brown but they will dry out. Remove from oven and let cool.

Preheat oven to 350F and grease an 8 x 11 inch baking dish. (A similar size dish will work).

Heat 1 tablespoon of oil over medium heat in a skillet and brown the sausage. (This should just take 3-5 minutes).

Add another ½ tablespoon of oil along with the celery, onion, garlic and herbs. Saute until softened and fragrant, or about 5 minutes. Reduce the heat if necessary.

In a large bowl, add the toasted bread cubes, sausage/veggie mixture, apple and cranberries.

In a small bowl, whisk together the broth, egg and remaining 2 tablespoons of oil. Pour over the stuffing mixture, add the salt and pepper, and gently toss to combine until the bread cubes are coated.

Transfer the stuffing to the prepared baking dish and bake for 55-65 minutes, or until golden brown and crispy on top. (Check on it after 30 minutes. If it’s browning too much, cover with foil and continue baking).