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

  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 && two more Tbsp of stock &&
simmer, stirring, until liquid evaporates.  Stir in sage,
thyme, && 1/4 cup of stock, cover, reduce heat to low,
&& simmer until apples are tender, 5 or 6 minutes.
  Pour bread mixture into a large bowl, mix in cranberries,
drizzle with remaining stock, && season with salt && pepper.
  Transfer to a 10-cup casserole, lightly coated with
non-stick spray, cover, && 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.