1. Dice the bread, celery and apple. Finely chop the onion and rosemary. Coarsely chop the cranberries and almonds.
2. Remove the sausages from their casing and break the meat into small pieces.
3. In a large, non-stick skillet preheated at medium heat without any fatty substance, grill the bread and almonds 2 minutes, stirring constantly. Transfer to a bowl and set aside.
4. Increase the heat to medium-high. Pour the oil into the skillet and cook the onion for approximately 5 minutes or until translucent. Add the sausage and continue cooking 8 to 10 minutes or until golden brown.
5. Add the celery and rosemary. Pepper generously, add a pinch of salt, and cook 2 more minutes.
6. Add the bread, cranberries, and almonds. Pour the broth and cook for another 3 to 5 minutes, or until the liquid is completely absorbed.
7. Serve with turkey.

This recipe is best prepared at the last minute, but keeps in the fridge for 3 days.