2. In a large skillet, melt butter over medium heat. Add onions, celery, apples, and cranberries, sage, and thyme. Cook, until the veggies have softened, about 10 - 15 minutes. Add stock, bring to a simmer and cook 5 minutes.
3. In a large mixing bowl beat the eggs, parsley, salt, and pepper. Add the stale bread and toss to coat. Pour vegetable and stock mixture over bread and mix to combine.