(recipe from Bon Appetit magazine)
1/2 cup (1 stick) unsalted butter
3 cups chopped onions (about 1 pound)
2 cups chopped celery (4 to 5 stalks)
1 lb. Granny Smith apples (about 2 medium), peeled, cored, cut into 1/2-inch cubes
1/4 cup chopped fresh Italian parsley
2 Tbsp. chopped fresh sage
2 Tbsp. chopped fresh marjoram
1 cup (or more) vegetable broth
1/2 cup diced dried apricots
1/2 cup dried sweetened cranberries
1/2 cup diced stemmed dried figs
6 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust
6 cups (generous) 1-inch cubes day-old cornbread
2 large eggs
1 1/2 tsp. fine sea salt
1 tsp. coarsely ground black pepper
Melt butter in heavy large skillet over medium heat. Add onions and celery. Saute until tender, about 12 minutes. Add apples and all herbs. Saute until apples just begin to soften, about 3 minutes. (DO AHEAD: Can be made 1 day ahead. Transfer to medium bowl, cover, and chill.)
Mix 1 cup broth and dried fruit in bowl. Let soak at least 1 hour and up to 3 hours.
Preheat oven to 350F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to a very large bowl and cool.
Butter a 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in a small bowl to blend; whisk in broth and dried fruit mixture. Add egg misture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared baking dish.
Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes before serving.
(I made this for Thanksgiving dinner 2017 in Vermont with Sage and her parents. It was tasty, and a big hit! You can make it using regular bread for all 12 cups, but the cornbread adds a bit of character.)