Sage & Apple Dressing

    8 c  Stale bread (12 sl); cubed
    2    Celery ribs; chopped
    1 lg Onion; chopped
    4    Apples; peeled, cored, chopped
1 1/2 ts Dried sage; rubbed
    1 ts Dried thyme
  1/2 c  Cranberries; chopped
1 1/2 c  Vegetable stock
         Salt & pepper; to taste

Preheat oven to 350°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 2 tb stock
and stir to release any browned bits. Simmer until liquid evaporates.
Add apples & 2 tb more stock & simmer, stirring, until liquid
evaporates. Stir in sage, thyme, & 1/4 cup 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°F oven for 35 to 45 minutes.

Note:

Apples which maintain their shape when baked are best, Northern Spy
is *the* quintessential choice but Golden Delicious would be good
too.