1Heat oven to 350. Spread bread cubes onto two large baking sheets. Toast at 350 for 15 minutes and transfer to a large bowl.
2Heat a large nonstick skillet over medium-high heat. Crumble sausage into pan, breaking apart with a spoon. Cook until no longer pink, 5 minutes.
3Stir in apple, onion, carrot, celery and garlic. Reduce heat to medium and cook 5 minutes, stirring occasionally. Add broth, sage, thyme, rosemary, salt and pepper. Heat through, about 3 minutes. Pour over bread cubes and stir gently to moisten.
4Loosely pack stuffing into turkey before roasting, placing excess in a small covered dish. Or spoon all stuffing into a 13x9x2-in baking dish. Cover with foil and bake 20 minutes, uncovering for the last 5 minutes to crisp top, if desired.