Sauté sausage over medium-high heat in a large heavy skillet until cooked through, about 10 minutes. Crumble sausage with the back of spoon or spatula as it cooks. Use a slotted spoon to transfer sausage to large bowl. Pour off fat drippings from the skillet, then use it to melt butter over medium-high heat. Add onions, apples, celery and poultry seasoning. Sauté until onions soften, about 8 minutes. Mix in dried cranberries and rosemary. Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste with salt and pepper. You can prepare the recipe, up to this point a day ahead of time. Cover and refrigerate until you're ready to finish.

Mix eggs into stuffing.

To stuff a turkey: Fill main turkey cavity and neck cavity with stuffing. Mix enough poultry stock into remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing). bake remaining dressing in a dish as outlined below.