The best bread stuffing I have ever made

One loaf of rustic crusty bread (Justin picked out onion poppy seed)

One onion

3 celery stocks

3 cloves garlic

1 apple

1/4 cup dried apricots

1/4 cup dried cranberries

Salt and pepper

Fresh thyme

Fresh parsley (It wasn't parsley, but justin wasn't sure what he bought, it looked like parsley, but smelled like dill--but didn't look like dill.)

2 cups chicken stock

1 egg

The night before cut the bread into cubes, and spread on a cookie sheet. Put it in the oven over night. (My oven was still a little hot from baking the yams, so I left the door open until Justin slept walked and shut the oven door.)

Warm a tablespoon of olive oil, and a tablespoon of butter in a saute pan over medium heat. Chop the onion and celery, add to pan in a flat layer. Dice garlic, add to pan. cube apple (I didn't even peel it), add to pan. Stir it, and add salt and pepper to taste. Chop the apricots, and cranberries, add to pan. Strip a couple sprigs of thyme into the pan (hold a sprig at the tip, and push the leaves toward the bottom.) I probably had 2-3 Tablespoons of thyme leaves. Chop the parsley and add to pan (I probably had 3-4 Tablespoons)

Whisk eggs and stock.

In large bowl pour half the bread, then the vegetable fruit mixture over that, then half of the stock egg mixture, then the rest of he bread and the rest of the stock. Stir together, and add to baking dish.

Bake at 350 for 20 minutes covered, and 25-30 minutes uncovered.

I found a recipe on the foodnetwork website when I was making the shopping list, but I couldn't find it when I made the dressing, so I kind of made this up, kind of.