3 Tbsp. unsalted butter, plus more
1 medium to large loaf of brioche bread, cut into 1- 1 1/2inch pieces (purchase a few days in advance)
3 Tbsp. extra virgin olive oil **
1 lb. turkey sausage, casings removed
2 medium onions, finely chopped
3 celery stalks, chopped
1 large Gala, Pink Lady, or Honeycrisp apple, peeled and diced into 1 inch cubes
1/3 cup sage, roughly chopped
Kosher salt **
Freshly cracked black peppercorns **
1/2 cup dried cranberries
1 1/2 cups white wine
3 medium eggs, beaten
1 1/3 cups low-sodium chicken broth
2 cups light whipping cream (substitute for 1% or 2% milk)
Preheat oven to 325°F.
Butter a shallow baking dish and a large piece of foil. Place bread in a large bowl.
Heat oil in a large skillet over medium-high. Cook sausage, stirring occasionally and breaking into small pieces with a wooden spoon, until browned and cooked through, 7–10 minutes. Transfer to bowl with bread.
Place onions, celery, sage, apple and 2 Tbsp. butter in same skillet; season with salt and pepper. Cook, stirring often, until onions are golden brown and soft, 8-10 minutes. Add the white wine and stir occasionally, until almost completely evaporated, Scrape into bowl with bread and sausage.
Whisk eggs and chicken broth in a medium bowl until smooth. Pour over the bread mixture, add the light cream and dried cranberries. Toss until just combined.. Add salt and pepper. Transfer to prepared baking dish and cover with foil, buttered side down. Bake until golden brown, 40–50 minutes, or until the center is baked through.
Uncover stuffing and broil the top until golden brown, about 3-5 minutes. Cool for at least 10 minutes before serving.