Preheat oven to 425 and butter a 3 qt baking dish.
Place stuffing in large bowl; reserve.
In large nonstick skillet, melt 2 T. butter over medium high heat. Crumble in sausage; cook, stirring, until no longer pink. Stir sausage with drippings into stuffing.
In same skillet, melt 2 T. butter over medium heat. Add apples, onion, celery, and salt; cook stirring occasionally, until softened. Add broth and parsley; bring to a boil. Pour over stuffing; stir until moistened.
Stir in cranberries and eggs.
Spoon into baking dish; cover with foil. Bake 30 minutes.
Melt remaining butter, uncover stuffing; drizzle with butter. Bake until crisp and golden, about 10 minutes.