Apple Stuffing for 8-10
9×5-inch loaf, 8- or 9-inch square dish,
Double recuipe fills 9x13
30 times the recipe to serve 300- makes 7 full pans

1 pound (6 cups) torn chunks French, sourdough or country loaf, torn into bits (may sub 2 cups cornbread for part) toasted pale gold, 10 minutes
1/3 cup unsalted butter
1/2 to 1 pound (1-2 cups) large Spanish or sweet onion, chopped small
1 cup celery, diced small
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon table salt, or to taste
Freshly ground black pepper
1/2 pound (2 small) firm, tart apples, such as Granny Smith, peeled, cored and diced small to make 1 to 1 1/4 cup
1/4 cup flat-leaf parsley, chopped
3 sage leaves, minced
1/2 to 1 cup cup turkey, chicken or vegetable stock or broth
1 large egg
OPTION: 1/2 cup sausage, ground meat, 1 cup oysters

Butter baking dish heavily, then melt the rest in your skillet(s), medium heat. Add onion, thyme, salt and black pepper and cook for 2 minutes, until onion clears. Add celery and cook for 2 more minutes. Add apple and saute until a bit tender, 3 to 4 minutes more.

Pour contents of skillet over bread (large bowl). Whisk egg and 1/2 cup broth or stock together and pour over. Stir in parsley and sage. Spoon into prepared pan. If mixture looks a little dry, pour remaining 1/2 cup broth over it.