Ingredients

• 16 ounces seasoned stuffing mix, cubed kind
• 6 tablespoons butter (seperated)
• 1 lb sage sausage
• 4 cups apples, cut into 1/2-inch pieces
• 1/2 teaspoon kosher salt
• 3 cups chicken broth
• 1/4 cup fresh parsley, chopped or 4 teaspoons dried parsley
• 3/4 cup celery, chopped
• 1 onion, chopped
• 2 eggs, beaten
• 1/2 cup dried cranberries

Instructions

1. Preheat oven to 425 and butter a 3 qt baking dish.

2. Place stuffing in large bowl; reserve.

3. In large nonstick skillet, melt 2 T. butter over medium high heat. Crumble in sausage; cook, stirring, until no longer pink. Stir sausage with drippings into stuffing.

4. In same skillet, melt 2 T. butter over medium heat. Add apples, onion, celery, and salt; cook stirring occasionally, until softened. Add broth and parsley; bring to a boil. Pour over stuffing; stir until moistened.

5. Stir in cranberries and eggs.

6. Spoon into baking dish; cover with foil. Bake 30 minutes.

7. Melt remaining butter, uncover stuffing; drizzle with butter. Bake until crisp and golden, about 10 minutes.