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Preheat the oven to 350 degrees and prepare a 9x13 inch pan by greasing with butter or using a non-stick spray.
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In a medium bowl mix together all of the sausage ingredients until fully combined. This is easiest done by hand.
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Cook the sausage in a large skillet over medium high heat until it is no longer pink.
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Using a slotted spoon, remove the cooked sausage to a large bowl along with the bread crumbs, cranberries and chopped apple.
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To the pan with the remaining sausage drippings, add the onion and celery. Reduce the heat to medium and saute for about 5 minutes or until the vegetables begin to soften.
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Add in the parsley, sage, thyme and rosemary and saute for 2 more minutes.
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Add the broth and butter to the pan, scrapping the bottom to loosen any browned stuck-on bits.
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When the butter is melted and the mixture begins to lightly simmer, pour the mixture over the ingredients in the large bowl.
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In a small bowl beat the eggs lightly and then add them to the mixture.
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Toss all of the ingredients together until fully combined.
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Spread the mixture into the prepared pan and cover with foil.
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Bake covered for 45 minutes. Remove the foil and bake for 15 more minutes.
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Serve hot and enjoy!