In a large half sheet baking pan, spread out the diced baguette and allow to dry out overnight.

Preheat the oven to 350 degrees F. Place the baking sheet in the oven and bake for 8 to 10 minutes. Remove from heat and set aside.

In a large skillet over medium heat, heat the vegan butter. Add the onion, celery, apple, and vegan sausage (if using), and saute for 5 to 7 minutes, or until vegetables are tender.

Stir in sage, rosemary, and thyme, and cook 1 minute. Remove from heat and transfer to a 9x13 casserole dish.

Stir in parsley, cranberries, and drizzle the vegetable broth.

Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for 15 minutes.