Cube the bread and dry in the oven by baking at 350 for 20 minutes, stirring halfway through

Brown the sausage in a large dutch oven over medium heat for 5-7 minutes.  After browning, remove the sausage and keep the drippings in the pan

Slice the celery and add it to the sausage drippings over medium heat

Dice the onions and add to the celery along with 1/2 tsp kosher salt.  Saute for 15 minutes or until the vegetables are soft, stirring frequently.  Add 4 tbsp butter to the pan at the end to deglaze.  

Chop the apples, finely chop the herbs, and beat the eggs

In a very large mixing bowl combine the bread, sausage, vegetables, apples, dried fruit, and herbs.  

Add half the chicken stock and mix thoroughly.  Add the other half of the chicken stock and mix again, making sure all the liquid is absorbed

Taste and adjust for any seasoning needed, particularly salt

Add the eggs and stir to combine.  Grease a 13x9 pan with butter, add the stuffing and dot with 2 tbsp butter.  Cover with aluminum foil

Bake at 400 for 30 minutes covered, then remove the aluminum foil and bake uncovered for an additional 20 minutes