Preheat the oven to 300 degrees. Place bread cubes evenly into two sheet pans. Bake for about 15 minutes, or until the bread has become crisp. This is a great time to begin chopping your other ingredients. Set aside to cool a bit.
In a large skillet, melt the tablespoon of butter over medium heat. Then add the celery, onions, salt, and pepper. Cook the vegetables until they become tender and translucent, about 5 minutes. Then add in the diced chicken sausage, apples, thyme, sage, and parsley. Allow this mixture to cook for another 5 minutes, stirring occasionally, or until the apples are crisp-tender.
In a large bowl, combine the chicken sausage mixture, bread cubes, and cranberries. Pour in the chicken broth, starting with a cup and then stir to combine. Gradually add in additional chicken stock, stirring after each addition, until all the bread crumbs are moist. I used just 2 cups, but you may need more depending on your bread.
Spread into a 2 and 1/2 quart Corningware dish sprayed with cooking spray. Then bake at 350 for 40-45 minutes, or until the top begins to brown and is crisp.