1/4 cup butter
2 medium onions, chopped
2 stalks celery, chopped
2 heads roasted garlic*
8 cups dry bread, cut into small cubes
2 tart apples, peeled and chopped
1/4 cup chopped fresh parsley
1/4 cup chopped fresh thyme (or 2 tsp. dried)
1/2 to 1 cup chicken stock or apple juice
salt and pepper to taste

Melt butter in skillet over medium heat. Add onion and celery; cook until softened, about 5 minutes. Stir in garlic squeezed from roasted heads. In large bowl, combine bread cubes, apples, parsley, thyme and onion mixture. Add enough stock or juice to just moisten the bread. Add salt and pepper to taste. Makes enough stuffing for a 10 – 12 pound turkey; can be halved for a 4 – 6 pound chicken, or doubled for a large turkey.

* To roast garlic, slice about 1/2 inch off top of each head of garlic to expose tops of cloves. Remove outer layers of papery skin from heads. Place, cut side up, in small baking dish; drizzle with a little olive oil. Cover tightly with foil. Bake in 350F oven for about 45 minutes or until very soft. Squeeze out the softened garlic.