Preheat oven to 350 degrees F. Lightly grease 9x13 baking dish and set aside.
Spread bread cubes onto a baking tray and place in oven until they are dry & toasted. About 15-20 minutes. Move them around occasionally and keep an eye on them so they don't burn. Place the toasted cubes in a large mixing bowl and set aside. *See note for an alternative drying method.
Prepare flax eggs in a small cup or bowl by mixing together the ground flaxseed & water. Set aside about 10-12 minutes.
In a small saucepan over medium-high heat, add the cranberries and sugar with one tablespoon of water. Cook until sugar dissolves and cranberries soften and some burst. About 5-6 minutes. Set aside.
Increase heat to 375 degrees F
In a large pan, add 2 tablespoons of butter over medium heat. Add onion, celery, apple, and garlic, sauté until softened. About 5-6 minutes.
Add 2 tablespoons fresh parsley, thyme, rosemary & sage, sauté for 1-2 minutes, until fragrant.
Add remaining 2 tablespoons of butter and sausage. Sauté for 5-6 minutes until sausage is lightly browned. Remove from heat and add the mixture to the bowl of bread cubes.
Add flax eggs to 1 cup of broth and combine (this will help to distribute evenly over the cubes). Start slowly pouring over cubes and toss gently to combine.
Add cranberries, pecans, salt, pepper and remaining 2 tablespoons of parsley. Toss gently to combine.
Keep adding broth until desired moisture is achieved. The bread should be very moist, but not soggy. Let the bread sit a minute to determine if it needs more broth. Make sure all of the liquid is absorbed into the bread. Taste for seasoning and add more as needed.
Place mixture into your prepared baking dish. Wrap tightly in foil. Place in the oven and bake for 30-35 minutes.
Remove foil and bake uncovered for 15-20 minutes or until lightly brown & crispy on top. (*optional: I like to brush on some melted butter before baking uncovered, for an extra crispy top). Let sit 10 minutes before serving.
* Pecans: to toast the pecans, preheat your oven to 350 degrees F. Place the pecans on a baking sheet and lightly spray with cooking spray. Toast them for about 5 minutes, until they become fragrant. They burn easily so keep an eye on them. You can toast the pecans days before and store them in an airtight container on your counter. * Vegetable Broth: I like to use low sodium broth, so I can control the salt taste. Some broths are too salty and can ruin a good recipe. If you would like to use a regular broth, make sure to cut down the added salt in the recipe. Taste as you go along. Another option is to blend low sodium and regular broth together.* Cornbread: If you make my Skillet Cornbread, I would cut the sweetener in half or omit it altogether. Also, I prefer to leave out the corn kernels too. The cornbread can be made a few days before too, * Another way of drying your bread cubes is by spreading them out on a baking sheet and leaving them out overnight to get stale.* This recipe will work the same with white bread or sourdough bread.* The consistency of stuffing is all a matter of taste. Some people prefer it moist (almost bread pudding-like) and some people prefer a drier stuffing. So this is why the broth amount is just a guideline. Add more or less liquid according to your stuffing preference. *Just remember to add liquid slowly and give it time to absorb into the cubes. Troubleshooting:* If you feel you over moistened the stuffing (before you've baked it) you can add more dried bread cubes. If you don't have anymore sourdough, you can use any type of dried bread or even non-seasoned breadcrumbs.* If your stuffing seems too soggy after it has baked, you can spread it on a baking sheet and bake for 10-15 minutes more. * If your stuffing came out to dry after baking, you can remoisten it with warm vegetable broth and a tablespoon of melted butter and gently combine. Cover and bake for another 15-20 minutes then bake uncovered for 10- 15 minutes if you want a crispy top.