Apple And Herb Stuffing* For All Seasons

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6 cups torn chunks French, sourdough or country loaf, torn into bits (I use 2 7-ounce demi-baguettes)

5 tablespoons unsalted butter

1 large Spanish or sweet onion, chopped small

1 large or 2 small stalks celery, diced small

1 teaspoon chopped fresh thyme leaves

1/2 teaspoon table salt, plus more to taste

Freshly ground black pepper

1 large or 2 small firm, tart tart apples, such as Granny Smith

1/4 cup roughly chopped flat-leaf parsley

3 sage leaves, minced

1/2 to 1 cup cup turkey, chicken or vegetable stock or broth

1/2 teaspoon table salt

1 large egg

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