Preheat
oven to 350 degrees. Butter a 9x13x2–inch glass baking dish.

Place
bread cubes on a parchment lined baking pan and bake in the oven for about 10
minutes –
to toast them
slightly. I always use day old bread. Place the toasted cubes in a large bowl
and proceed with the recipe.

Melt
butter in heavy large skillet over medium–high
heat. Add onions and celery to skillet; sauté until
vegetables are soft and golden, about 10 minutes. Add sherry, apples, sage,
parsley and rosemary; cook until fruit is tender and liquid is reduced to 1/3
cup, about 7 minutes.

Add
this mixture to bread cubes; stir to blend. Stuffing can be prepared 1 day
ahead. Cover and refrigerate. Add stock to stuffing; season with salt and
pepper. Mix in beaten eggs. If stuffing appears to be dry, add a bit more
stock.

Transfer
stuffing to prepared baking dish. Cover and bake for 30 minutes. Uncover and
bake until top begins to crisp, about 25 minutes longer.

Serves: 10