Apple Bread Stuffing

I'm prepping for the holiday tomorrow and I keep staring at the pile of bread cubes wondering if I'll have enough for stuffing. The 2-quart round casserole dish is full...

The Betty Crocker 25th Anniversary Cookbook offers this basic recipe for "bread stuffing."
Bread Stuffing

• 3/4 cup butter or margarine
• 1.5 cups celery (chopped with leaves)
• 3/4 cup finely chopped onion
• 9 cups soft bread cubes
• 1 teaspoon salt
• 1/2 teaspoon ground sage
• 1.5 teaspoons fresh or 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon pepper

Heat margarine in dutch oven over medium high heat. Cook celery and onion in margarine about two minutes. Remove from heat. Stir in remaining ingredients.

Now there's two pertinent variations to note from the cookbook:
Casserole Stuffing (the kind I prefer, baked not 'Stove Top') and Apple-Raisin Stuffing

Casserole Stuffing: Place stuffing in ungreased 2-quart casserole. Cover and bake at 375 until hot. About 30 minutes.

Apple-Raisin Stuffing: Increase salt to 1.5 teaspoons. Add 3 cups finely chopped apples and 3/4 cups raisins with remaining ingredients.

What I plan to do:
Angel's Baked Apple Stuffing

I hate onions and celery... so those are gone...
Using the basic ingredients from the list for Bread Stuffing... I will put the butter in my (Le Creuset) skillet and sauté about three cups apple with all the herbs/spices and four color pepper. I'm going to skip the raisins. I'm going to use fresh herbs I have in the freezer (some from my garden): hopefully sage, thyme, a pinch of rosemary and cloves if I have them.

I will mix my homemade bread (cubed) into the sauce and press into a baking dish, unless it's a small enough amount I can bake it right in the skillet...