Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8       Cups          cubed stale bread (about 12 slices)
  2       stalks        celery, chopped
  1       large         onion, chopped
  4                     apples, peeled, cored, && chopped
  1-1/2   tsp           sage, rubbed dried
  1       tsp           thyme, dried
   1/2    Cup           chopped cranberries
  1-1/2   Cup           vegetable stock
                        salt & pepper to taste

Preparation:

Preheat oven to 350 degrees F. Spread bread cubes on a baking sheet and toast for 15 or 20 minutes, until lightly toasted. Heat a large non-stick skillet over medium heat. Put celery and onion into skillet, cover, and allow to sweat for 5 minutes. Add two Tbsp of the stock and stir to release any browned bits. Simmer until liquid evaporates. Add apples andand two more Tbsp of stock andand simmer, stirring, until liquid evaporates. Stir in sage, thyme, andand 1/4 cup of stock, cover, reduce heat to low, andand simmer until apples are tender, 5 or 6 minutes. Pour bread mixture into a large bowl, mix in cranberries, drizzle with remaining stock, andand season with salt andand pepper. Transfer to a 10-cup casserole, lightly coated with non-stick spray, cover, andand bake in a 325 degree F oven for 35 to 45 minutes. note: apples which maintain their shape when baked are best, Northern Spy is *the* quintiscential choice but Golden Delicious would be good too.