Preheat oven to 350°F. I use half a long loaf (not a baguette) cut into 1-inch cubes, about 8 oz in weight. Spread bread cubes on a rimmed baking sheet. Bake for 10 minutes or until dry and slightly toasted. Transfer bread to a large bowl. Add the fresh cranberries to the bread.
Cook sausage in a large skillet over medium high heat until browned, about 6 minutes, breaking sausage into small pieces. Transfer sausage to bowl with bread cubes.
Over medium heat melt butter and sauté onion and celery until vegetables are translucent, 6 to 8 minutes. Add the apples, cook another 10 minutes. Season with salt, pepper, thyme and sage. Add 1 1/2 cups stock, stirring and scraping up browned bits on bottom of pan. Carefully pour apple vegetable mixture over bread cubes, cranberries and sausage in bowl. Turn several times to cool down and mix.
Whisk together the eggs and remaining 1/2 cup chicken stock and pour over bread mixture. Stir several times to mix thoroughly and transfer mixture to a 2 quart casserole or baking dish.
Cover with aluminum foil, and bake at 350°F for 15 minutes. Remove foil and continue to bake until stuffing gets lightly browned on top and set, 20 more minutes.
I use half a long loaf (not a baguette) cut into 1-inch cubes, about 8 oz in weight.