My recipe for egg bread makes five large loaves so there is always left over stale bread to make stuffing (and bread pudding, and croutons, and French toast and grilled cheese). I keep all the ends and broken pieces of old bread in a plastic bag in the freezer until I need to stuff a turkey, or a chicken breast or a thick, cut pork chop or a veal breast.
One loaf of left over, stale egg bread- cut in 1 inch cubes, about six cups
2 tablespoons unsalted butter
2 medium yellow onions, diced
4 ribs celery chopped and including the leaves
6 Granny Smith apples, cored and diced
2 cups chicken or turkey stock
1 bouillon cube
1 tablespoon dried sage
Melt 2 tablespoons of butter in a large frying pan. Next, add the chopped celery and onions. Cover the pan and keep the heat low and let the celery and onions get soft (about 10 minutes). Next, add the apples, your stock of choice and the bouillon cube and continue to cook until the apples soften. Add the sage and pour this mixture over the bread cubes and mix until moistened. If the mixture still seems to dry, add a little more stock. You want it to be moist, not soggy. You are ready to stuff your bird or you can put the stuffing in a glass pie plate and bake in the oven for about 20 minutes at 325 degrees. The stuffing should still be soft and moist with a crunchy crust. I hope you made gravy.