Sausage and Herb Stuffing

16  cups		1-inch bread cubes
8  tablespoons		margarine
2		medium-diced yellow onions (2 onions)
1		medium-diced celery (2 stalks)
2		Granny Smith apples, unpeeled,s cored and large-diced
2  tablespoons		chopped flat-leaf parsley
1  tablespoon		kosher salt
1  teaspoon		freshly ground black pepper
1/2  lb.		turkey sausage, casings removed
3  cups		chicken stock
1/2  cup		dried cranberries

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Preheat the oven to 300 degrees F.

Bake bread crumbs for 7 minutes on a flat cookie sheet. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.

Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.

In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.

Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.