1mediumGranny Smith applecored and diced small (I leave the skin on, but you don’t have to)
Preheat oven to 350 degrees F (325 convection)
Place cranberries in a medium saucepan with enough water to just barely cover them, and bring to a boil. Reduce heat to medium and cook just until skins pop. Drain, and cool.
Meanwhile, place sausage, apples, onion, and celery in a large, deep skillet. Cook over medium high heat until sausage is browned, about 5 minutes. Add garlic during last minute of cooking to avoid burning. Drain and cool.
In a medium baking dish, mix cranberries, sausage mixture with apples, and, bread cubes. Season with parsley, oregano, sage, thyme, celery seed, ground ginger, salt, and pepper.
Stir in chicken broth until desired consistency is achieved. You may not need the entire 2 cups.
Bake 25 minutes, or until surface is crisp and lightly browned. Check after 15 minutes and add more stock or broth if needed.
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