Cranberry-Apple Stuffing

 1 package (16-ounces) sliced egg bread

 1 stick butter or margarine

 1 cup chopped onion (about 1 large onion)

 1 cup chopped celery (about 2 stalks)

 1/4 cup (about 1 ounce) chopped dried apricots

 2 cups (about 2 medium) peeled and diced green apples, such as pippin or Granny Smith

 1 cup (about 4 ounces) chopped walnuts

 1/2 cup golden raisins

 1 can (16-ounces) whole-berry cranberry sauce

 1/2 teaspoon dried thyme

 1/2 teaspoon dried savory, optional

 2 teaspoons salt or to taste

 4 large eggs, lightly beaten

 Preheat oven to 325 degrees.

 Tear the bread into pieces and place several handfuls at a time in a food processor fitted with the metal blade. Process on and off until you have coarse crumbs. Remove the crumbs to a shallow roasting pan and continue processing the remaining bread. Bake the crumbs for 30 to 40 minutes, stirring every 10 minutes, until they are lightly browned and toasted. Remove from the oven and cool to room temperature.

 Meanwhile, melt butter or margarine in a large skillet and saute the onion and celery until soft. Stir the onion-celery mixture into the crumbs, using your hands or a large spoon. Mix in the apricots, apples, nuts, raisins, cranberry sauce, thyme, savory, if using, salt and eggs.

 The stuffing may be refrigerated overnight.

 Stuff the cavity of a turkey or bake in a casserole dish. Makes enough stuffing for a 16-pound turkey.