Heat oven to 350°F.
Divide the bread cubes between 2 rimmed baking sheets and bake, tossing once, until lightly toasted, about 15 minutes; transfer to a large bowl.
Meanwhile, cook sausage in a large skillet over medium-high heat, breaking it up with a spoon, until no longer pink, 5 to 7 minutes. Using a slotted spoon, transfer to the bowl of bread.
Wipe out the skillet and melt the butter over medium heat. Add onions and sauté for 5 minutes. Add apples and cook, stirring occasionally, until onions are tender and apples are crisp-tender, 5 to 7 minutes more; stir in the cranberries, parsley, sage, thyme, salt and pepper. Transfer the onion mixture to the bowl of bread. Gradually add the broth to the
bowl, tossing, to moisten.
Spoon the bread mixture into a greased 3 1/2-qt baking dish. Cover with foil and bake for 40 minutes. Uncover and bake until the top is golden brown, about 15 minutes.
Refrigerate the stuffing for up to 2 days. Reheat, covered, at 375ºF until heated through, 25 to 30 minutes.
