DRY OUT THE BREAD. Preheat oven to 250 degrees. Cut the loaf of bread into small (about 1-inch) cubes. Spread out bread cubes in a single layer on a baking sheet. Bake 50-60 minutes or until completely dried out (bread shouldn't be browned). Let cool completely before proceeding to the next step. (*You can dry your bread out a day ahead of time)

PREP YOUR STATION. Preheat oven to 350 degrees F. Grease a 2 quart (or 8x8") baking dish.

SAUTEE THE VEGGIES. Heat olive oil or melt butter or ghee in a medium pan over medium heat. Add celery and onion (and apple, if using) and sauté 6-8 minutes, or until very tender. Add garlic & cook 1 minute more. Sprinkle with fresh herbs, salt, and pepper.

ASSEMBLE THE STUFFING. If using sausage or dried fruit, stir into the sautéed vegetables mixture. Taste and add additional herbs as desired. Add dried bread cubes to a large bowl. Stir in sautéed veggie mixture. In a bowl or liquid measuring cup, whisk together broth and egg. Pour broth mixture over stuffing mixture & fold in gently, working carefully not to smash the bread. When much of the broth has been absorbed, gently pour mixture out into your prepared pan and shake to distribute evenly. Cover baking dish with foil. 

BAKE covered at 350 degrees for 30 minutes, then uncover and cook an additional 10-15 minutes, or until top of the stuffing is golden brown and broth has been absorbed. (If baking in an oven with other items, you may need more time)

SERVE & STORE. Enjoy warm from the oven. Cover leftover stuffing with tin foil or plastic wrap (or transfer to an airtight container) and store leftovers in the fridge 3-4 days.