1. Preheat oven to 325°F (165°C).

2. Spread bread cubes on a baking sheet and toast for 20–25 minutes until dry and lightly golden.

3. Increase oven temperature to 350°F (175°C).

4. In a large skillet over medium heat, cook smoked sausage until browned, about 6–8 minutes, then transfer to a mixing bowl.

5. In the same skillet, melt butter and sauté onion and celery for 5–7 minutes until softened.

6. Add diced apples and cook for 2 minutes until slightly tender.

7. Stir in parsley, thyme, and sage, then season with salt and pepper.

8. Combine toasted bread cubes with sausage and vegetable mixture in the bowl.

9. Gradually pour in warm chicken stock, stirring gently until bread is moistened.

10. Fold in beaten eggs until evenly coated.

11. Transfer mixture to a greased 9×13-inch baking dish and cover with foil.

12. Bake covered for 30 minutes, then uncover and bake 20 minutes more until top is golden and crisp.

13. Let rest 10 minutes before serving.