Melissa's Stuffing Recipe

I came up with this about four years ago and it comes out every time I make a Thanksgiving meal.
Delicious! 

1  large package dry bread crumb stuffing mix (not stove top)
1 lb ground breakfast sausage
1 cup mushrooms
1 cup dried cranberries
1 tablespoon ground or dried sage
1 cup chopped onion
1 tablespoon parsley
1 cup chopped and peeled apples
salt and pepper to taste
1 stick of melted butter
2 cans of Chicken Broth (Less or more depending on your taste)

1. Preheat oven to 350 degrees F Lightly grease 9x13 inch baking dish.
2. Place the bread stuffing mix into a large bowl. Set aside.
3. Place the ground sausage in a skillet; cook and stir over medium-high heat until evenly browned. Drain, and place sausage into the bowl. .
4. Using the same skillet, cook the mushrooms and onion over medium heat until transparent and tender, about 5 minutes. Stir into the mixture.
5. Stir the cranberries, parsley, and apples into the mixture. Season with salt, pepper, and sage. Pour enough chicken broth and butter over the mixture to moisten thoroughly, and toss to distribute evenly. Spoon the mixture into the prepared baking dish.
6. Bake in preheated oven until top is toasted and the center is firm, about 45 minutes.