1. Preheat oven to 300°F and spread bread cubes on baking sheets, toast 10–15 minutes until lightly crisp and cool.

2. In a large skillet over medium-high heat, brown sausage for 7–9 minutes, drain excess fat and leave pan drippings.

3. Add butter to the skillet, then sauté onion and celery over medium heat until translucent and softened.

4. Stir in sage, thyme, salt, and pepper and cook until herbs become fragrant.

5. Add diced apples and cook 2–3 minutes until they begin to soften.

6. Place toasted bread cubes in a large bowl and pour the sausage-apple mixture over them, combining gently.

7. Whisk together warm stock, beaten eggs, and parsley, then drizzle over the bread mixture and fold until evenly moistened.

8. Transfer mixture to a buttered 9×13-inch baking dish, pressing lightly to remove air pockets.

9. Cover dish with foil, bake at 350°F for 25 minutes, remove foil and bake an additional 20–25 minutes until top is golden.

10. Let stuffing rest 10–15 minutes before serving to allow flavors to meld.