Bread stuffing with sausage and herbs (side dish)

Ingredients:

• 16 cups bread (white or sourdough), cut into 2cm cubes (700g)
• 110 g unsalted butter
• 2 cups onion, diced into medium cubes (2 pcs.)
• 1 cup celery, diced into medium cubes (2 stalks)
• 2 Granny Smith apples, peeled and cored, cut into large cubes
• 2 tbsp. l. chopped parsley
• 1 tbsp coarse salt
• 1 teaspoon freshly ground black pepper
• 350 g raw sweet or spicy Italian sausage, casing removed
• 1 cup chicken broth
• 1 cup dried cranberries

Preparation:

1. Preheat oven to 150°C. Place the bread cubes on a baking sheet, spread them in a single layer, and bake for 7 minutes.
   
   Raise the oven temperature to 175°C and transfer the bread cubes to a very large bowl.
2. Meanwhile, melt the butter in a large skillet and add the onion, celery, apples, parsley, salt, and black pepper. Cook over medium heat for 10 minutes, until the vegetables are tender.
   
   Transfer to bread cubes.
3. In the same skillet, cook the sausage over medium heat, breaking up the clumps with a fork, for about 10 minutes, until browned and cooked through. Add to the bread and vegetables.
4. Add the chicken broth and cranberries to the mixture in the bowl, stir well, and pour into a 22x30cm baking dish. Bake for 30 minutes, until the filling is golden brown on top and warmed through. Serve hot.