Preheat oven to 300°F (149°C). Spread bread cubes out on two large baking sheets and bake for 15 minutes, or until lightly browned and crisp. Transfer to a large bowl.

Place butter in large skillet over medium-high heat. Add onion, celery, salt, and pepper. Sauté for about 4 minutes until vegetables begin to soften. Add mushrooms, thyme, sage, and parsley. Continue cooking for another 3 minutes. Squeeze the sausage meat out of the casings into the skillet. Break up with spoon, then add the apples. Cook for about 4 minutes, until sausage meat is just about cooked through.

Remove from heat and stir the sausage/apple mixture in with the toasted bread. Pour the broth on top, then the cranberries, if using. Stir to combine everything.

If using to stuff a turkey, allow to cool completely before stuffing. If baking the stuffing separately like I did in these photos, heat oven to 350°F (177°C). Grease a 9×13-inch or any 3- to 4-quart baking dish (pictured). Spoon stuffing into the dish, then bake for 40-45 minutes or until lightly browned and crisp on top.

Garnish with fresh herbs before serving, if desired. Serve warm.

Cover leftovers tightly and store in the refrigerator for up to 5 days. Reheat in the microwave.