1 lb. maple sausage
4 cups diced Granny Smith Apples
3 celery ribs
2 onions chopped
1/4 cup (1/2 stick) butter
2-3 cups chicken broth or more for moister stuffing
10-12 cups dried bread cubes
1 Tablespoon Poultry Stuffing and Seasoning Blend
1/3 cup chopped fresh parsley
2 beaten eggs
1 cup dried cranberries
1 ½ Cup toasted pecans or walnuts
Preheat oven to 350°F. Butter 15x10x2-inch baking dish. Sauté sausage in heavy large skillet over medium-high heat until cooked through, crumbling coarsely, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off any drippings from skillet. Melt butter in same skillet over medium-high heat. Add onions, apples, celery and seasoning blend to skillet; sauté until onions soften, about 5 minutes. Mix in dried cranberries. Add mixture to sausage, then mix in bread cubes and chopped parsley and season stuffing to taste with salt and pepper. Add enough broth to moistened stuffing but not too much or stuffing will be soggy. Mix beaten eggs into stuffing and stir to incorporate into other ingredients. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes. Fluff well and serve.
You may do a vegetarian version by omitting the sausage and using vegetable broth instead of chicken.