Preparation

• Spread the bread cubes on two rimmed baking sheets.
• Leave uncovered on the counter overnight to dry.
• In a 12-inch skillet, cook the sausage over medium heat, breaking it up with a wooden spoon, until browned all over, about 6 minutes. If the pan seems dry, add 1 to 2 tsp. oil. Lower the heat to medium low and add the onion, apple, celery, and a big pinch of salt. Cook, stirring frequently, until the onion is translucent, about 8 minutes.
• Position a rack in the center of the oven and heat the oven to 350°F. Lightly grease a 9×13-inch baking dish with olive oil.
• In a large bowl, toss the sausage mixture with the bread cubes, pecans, cranberries, parsley, celery leaves, and sage. Add 2 cups of the chicken broth and toss. Let sit for a few minutes, tossing occasionally, until all of the broth is absorbed. The bread should be moist, but not soggy. If too dry, add more broth in 1/2-cup increments until moist but not soggy. Add the butter and toss. Season to taste with salt and pepper. Stir in the eggs, if using.
• Spread the stuffing in the prepared baking dish, cover tightly with foil, and bake until heated through, about 30 minutes. Remove the foil and continue to bake until the top is lightly browned and crisp, about 30 minutes more.

Make Ahead Tips

You can sauté the sausage and vegetables and refrigerate up to 1 day ahead.