Cut your bread into 1/4 inch pieces and spread it on a cookie sheet. Aim for around 6 cups of diced bread. Bake in a 275 degree F oven for 10-15 minutes - until bread is dried out. This helps to avoid soggy stuffing.
Chop one apple and three stalks of celery into pieces and dice one large onion into smaller pieces. Mince five cloves of garlic, about four sage leaves and a teaspoon of fresh thyme.
Melt two tablespoons of butter over medium heat in a large frying pan, pot or wok. Add apple, onion, celery, herbs and 1/2 teaspoon of salt. Sautee for about a minute.
Lower temperature to medium-low, cover and sweat vegetables for about five minutes, until they have released their juices but still have some firmness.
Remove from heat. Add dried bread cubes, 3 tablespoons of chopped fresh parsley (or 1 and 1/2 tablespoons dried) and one cup of chicken broth (I recommend Better than Bouillon, mixed according to package directions). Toss to combine well.
Add to oven safe dish, cover with foil and bake at 350 degrees F for around 45 minutes. If you'd like a crunchy top, remove foil for the last ten minutes. Serve hot.