1 large baguette (1 pound), crusts trimmed, bread cut into 1-inch cubes
1 cup shelled walnut halves (1/4 pound)
4 tablespoons unsalted butter
3 celery ribs, finely chopped
1 medium onion, finely chopped
1 pound lean ground beef
1 tablespoon finely chopped sage
1 tablespoon finely chopped thyme
1/4 cup orange marmalade
1/4 cup golden raisins
1 McIntosh apple, peeled and finely diced
Salt and freshly ground pepper
2 large eggs, beaten
1 cup Rich Turkey Stock
Preheat the oven to 350°. In a food processor, pulse the bread until coarsely shredded. Spread on a large rimmed baking sheet and toast for about 10 minutes, or until lightly browned. Meanwhile, spread the walnuts in a pie plate and toast in the oven for about 5 minutes, or until fragrant and lightly browned. Let the nuts cool, then coarsely chop them.
Melt the butter in a large deep skillet. Add the celery and onion and cook over moderately high heat until softened, about 5 minutes. Add the beef and cook, breaking it up using a wooden spoon, until no pink remains, about 6 minutes. Add the sage and thyme.
Transfer the meat to a large bowl and add the marmalade, raisins, apple, toasted bread and walnuts. Toss well and season generously with salt and pepper. Let cool slightly, then stir in the eggs and Rich Turkey Stock.
Butter a 2-quart shallow baking dish and spread the stuffing in it. Bake for about 30 minutes, or until the stuffing is heated through and the top is browned and crisp.
The stuffing can be prepared through Step 2 and refrigerated for 2 days. Return to room temperature before baking.