Dried Fruit And Nut Stuffing

Dried cranberries can be substituted for the raisins.

1. Adjust oven rack to lowest position and heat oven to 250 degrees. Spread bread cubes in single layer on rimmed baking sheet; bake until edges have dried but centers are slightly moist (cubes should yield to pressure), about 45 minutes, stirring several times during baking. (Bread can be toasted up to 1 day in advance.) Transfer dried bread to large bowl and increase oven temperature to 325 degrees.
2. While bread dries, melt butter in 12-inch skillet over medium-high heat. Add onion, celery, salt, and pepper and cook, stirring occasionally, until vegetables are softened and lightly browned, 5 to 7 minutes. Stir in thyme, marjoram, and sage and cook until fragrant, about 1 minute. Add vegetable mixture, raisins, dried apples, and walnuts to bowl with dried bread; add 1 cup broth and toss until evenly moistened (you should have about 12 cups stuffing).
3. Use stuffing as directed in OLD-FASHIONED STUFFED TURKEY, adding eggs and remaining 1⁄2 cup broth in step 6.