1. Adjust oven rack to lowest position and heat oven to 250°F. Spread bread cubes in single layer on baking sheet; bake until edges have dried but center is slightly moist (cubes should yield to pressure), about 45 minutes, stirring several times during baking. Transfer dried bread to large bowl and increase oven temperature to 325°F.

2. While bread dries, heat 4 tablespoons butter in 12-inch skillet over medium-high heat; when foaming subsides, add onion, celery, 4 teaspoons kosher salt, and 1 teaspoon pepper; cook, stirring occasionally, until vegetables begin to soften and brown slightly, 7 to 10 minutes. Stir in thyme, marjoram, and sage; cook until fragrant, about 1 minute. Add vegetable mixture, raisins, dried apples, walnuts to bowl with dried bread; add 1 cup broth and toss gently until evenly moistened (you should have about 12 cups stuffing).

3. Use stuffing as directed in Old-Fashioned Stuffed Turkey recipe, adding eggs and remaining 1/2 cup broth in step 7.

Makes about 12 cups