Turkey stuffing recipes often vary by heritage. Using sourdough bread is an American twist.
In a large skillet, cook and stir celery, onion, sage, salt, pepper, and thyme in hot butter for 8 to 10 minutes or until vegetables are tender.
Stir in chopped apples and garlic; cook and stir for 2 to 3 minutes or until the apples begin to soften.
Place bread in a large bowl. Add celery mixture, raisins, walnuts, and parsley. Drizzle with enough of the chicken broth (about 1-3/4 cups) to moisten, tossing gently.
Use to stuff a 14-pound turkey. (Or place stuffing in a greased 3-quart rectangular baking dish. If you want a moist stuffing, drizzle with the remaining chicken broth. Cover with foil. Bake in a 325 degree oven for 30 minutes. Remove foil and bake about 15 minutes more or until tops of bread cubes are brown.) Makes 12 to 14 servings.