2 c. crusty corn bread
3 c. whole wheat bread
2 eggs slightly beaten
3/4 c. melted butter
1/2 t. each: thyme, sage, sweet marjoram
1 t. salt
1 unpeeled apple, diced
1/4 c. finely minced onion
1/4 c. minced celery with leaves
Crumble corn bread and wheat bread into pieces (leaving crusts on bread). Let dry slightly in oven (turn on heat, but don't toast bread).
Beat eggs until foamy and stir in melted butter and seasonings.
Combine breads, apple, onion, and celery.
Add eggs and seasonings and stir well.
Add stock slowly and test carefully until stuffing is right consistency.
(TEST= pick up dressing and press it between your hands gently. Put it on a plate. If it holds together but barely separates as you lift with a fork, there is enough moisture. This is the texture it will have when baked.)
Cover with foil and bake at 350. Be careful not to over bake.