Place cubed bread in a tray. Toast for about 4 minutes until lightly golden. Remove and set aside.
In a large pan, heat vegetable oil. Saute onion, carrots, and celery for 3 minutes. Add apples and continue to cook for another 5 minutes.
Add rubbed sage, ground pepper, and rosemary.
Then add toasted cubed bread, salt, and dried cranberries. Stir to combine. Transfer to a casserole dish.
Brown sausage meat in the same pan. Break it up into small pieces. This should take about 10 minutes. Transfer to the casserole dish.
Pour apple juice into the pan. Stir to loosen up the lightly charred bits of sausage meat. Bring to a boil, then turn off the stove. Pour over the stuffing and sausage.
Cover with foil and bake at 350°F (180°C) for 20 minutes.