Slice the bread and let it dry out overnight. (I use cookie racks). When dry, tear it into coarse pieces and place in a large bowl.
Melt butter in a sauce pan. Add celery, onions, and apple. Sautee briefly.
Add chicken stock and bring to boil. Remove from heat and pour over bread.
Stir in sage, thyme (removed from stems) and raisins.
Roast in bird, or in a foil-covered roasting pan in the oven alongside your bird. If cooking in a pan, remove the foil during the last 10 minutes (more or less, depending on the temp at which your bird is roasting) of cooking to crisp up.
As a guideline, at 375F, your stuffing in a pan should cook 15 minutes covered and 15 minutes uncovered.