Spread the bread cubes into a single layer on rimmed baking sheets and allow to dry overnight, uncovered.
Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking dish. Place the dried bread cubes into a large bowl.
In a large skillet over medium heat, cook the sausage, breaking it apart as it cooks, until completely browned. Remove the sausage with a slotted spoon to the bowl with the bread cubes.
In the same skillet, add the onion, celery and apple, and cook over medium heat until the onion is translucent and the celery and apple are softened, about 5 minutes. Remove from the heat and add to the bowl with the sausage and bread and stir to combine. Add the sage, salt, pepper and cranberries, and stir to thoroughly combine. Add the chicken broth and melted butter and stir until the mixture is evenly moistened. Add the eggs and gently stir into stuffing mixture until completely combined.
Transfer the stuffing to the greased baking dish and press into an even layer. Cover with foil and bake for 45 minutes. Remove the foil, increase the oven temperature to 375 degrees F and bake for an additional 10 to 15 minutes, until browned and crisp. Let sit for 10 minutes then serve. Leftovers can be refrigerated in an airtight container for up to 4 days.