10 cups (400g) cubed bread (any kind)

2 tablespoons (28g) unsalted butter

1 medium onion, diced

3 ribs celery, thinly sliced (about 150g)

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup (100g) chopped mushrooms

1 teaspoon dried thyme (or 3 stalks fresh)

1 teaspoon dried sage (or 2 tablespoons fresh)

2 teaspoons dried parsley (or 2 tablespoons fresh)

1 pound (454g) uncooked mild Italian sausage

2 cups (240g) diced apples (about 2 medium)

2 1/4 cups (540ml) low-sodium chicken broth

Optional: 2/3 cup (80g) dried cranberries

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Preheat oven to 300°F (149°C). Spread bread cubes on baking sheets and bake for 15 minutes until lightly toasted. Transfer to a large bowl.
In a large skillet, melt butter over medium-high heat. Add onion, celery, salt, and pepper. Sauté for 4 minutes until slightly softened.
Add mushrooms, thyme, sage, and parsley. Cook for 3 more minutes. Squeeze sausage out of casings, add to skillet, and break up with spoon. Add apples. Cook for 4 minutes until sausage is almost fully cooked.
Stir sausage mixture into toasted bread. Add broth and cranberries (if using). Mix to combine.
If baking separately, preheat oven to 350°F (177°C). Grease a 9×13-inch or 3–4-quart baking dish. Spoon stuffing in and bake for 40–45 minutes until top is golden and crisp.
Serve warm, garnished with fresh herbs if desired. Store leftovers tightly covered in refrigerator for up to 5 days.

Make ahead tip: Prepare sausage/veggie mixture a day ahead and refrigerate. Toast bread cubes and store at room temp. Combine and bake on serving day.
For vegetarian version, replace sausage with extra mushrooms or diced butternut squash and use vegetable broth.
Use any bread: whole grain, sourdough, sandwich, artisan, or cornbread.
This stuffing can be used to stuff a turkey. Cool before stuffing bird.
Freezes well for up to 3 months. Thaw overnight and reheat at 350°F (177°C) for 20–25 minutes.