Preheat oven to 350 degrees
Spray a non-stick skillet with non-stick spray and warm over medium heat. Once warm, add in the breakfast sausage, and begin to cook, using a spatula to break it into small pieces.
Slice your celery into the size you prefer, and dice your onion. Chop the gala apples to remove the core, and make into chunks about ¾ inches. No need to peel, but it is up to your personal preference. Set aside.
Slice the ciabatta bread rolls into bread cubes, about ¾ inch in size. Place in an oversized bowl.
Once the sausage has browned on the outside and is just a bit pink on the inside, add in the celery, onion, apples and dried cranberries. Saute for about 2-3 minutes, sweating down the onion and the celery.
Next, sprinkle the poultry seasoning over the sausage mixture. Mix well, and allow it to cook about a minute. It will become nice and fragrant.
Place the sausage mixture into the bowl with the bread cubes, and mix well.
Beat together the eggs, apple juice, and milk.
Pour ½ of the egg and milk mixture over the bread and sausage mixture and mix really well. Finish by pouring over the rest and making sure everything is incorporated and that all pieces of bread have been saturated by the egg mixture. You may need to use your hands for this!
Place the sausage stuffing mixture into a casserole dish or other shallow baking dish and cook for approximately 30 minutes.
The stuffing is cooked when it reaches 165 degrees. If you notice it's becoming too crispy on top, you can simply cover it with aluminum foil to prevent burning.