Fruited Casserole Stuffing

1 large onion, chopped
2 stalks celery, chopped
1/4 c butter or oil
4 cups cubed rye bread, toasted
3 green apples, coarsely shredded
1/2 c dried cranberries
1/4 c chopped fresh parsley
1 tsp cinnamon
1/2 tsp of thyme
1/2 tsp savory
1 tsp lemon pepper
1/2 tsp salt
1 c chicken stock
Saute onion and celery in butter. Combine with remaining ingredients except stock. Toss with enough stock to moisten. Spoon into a buttered deep casserole. Cover tightly. Bake at 350 degrees for 50 minutes or until hot. May be baked 24 hours in advance with excellent results. Reheat in a 325 degree oven for 45 minutes. Do not freeze.
Serves 12-14.
Note: A heavy whole grain or rye bread is necessary for this moist stuffing.

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