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1
Preheat the oven to 325 F.
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2
Cut the bread into 1/2-inch cubes and spread them on two baking sheets.
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3
Bake for about 30 minutes, stirring occasionally, or until the cubes are dry and light brown.
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4
Set aside to cool.
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5
While the bread is baking, peel, quarter, and core the apples and cut them into 1/2-inch pieces.
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6
In a medium skillet over medium-high heat, melt 3 tablespoons of the butter and saute the apples until their edges begin to brown, about 4 minutes.
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7
Remove the apples to a bowl and set aside to cool.
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8
Reduce the heat to medium-low and melt the remaining 3 tablespoons butter in the skillet.
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9
Add the onion, celery, thyme, sage, and marjoram and cook until the onion mixture begins to soften but not brown, about 4 minutes.
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10
Remove from the heat.
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11
Increase the oven temperature to 375 F. and butter an 8-inch baking dish.
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12
In a large bowl, use your hands to toss the bread with the onion mixture, apples, cherries, pecans, salt, and pepper.
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13
Drizzle half of the apple juice and stock over the bread mixture while gently tossing.
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14
Let sit for 3 to 5 minutes to allow the mixture to absorb the liquid.
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15
Continue to gently toss the bread mixture, adding enough liquid to make the bread moist but not soggy.
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16
(You might not use all of the liquid.)
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17
Pour the bread mixture into the baking dish and pat it down, pressing any cherries that are on top down into the stuffing.
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18
(If you leave the cherries exposed, they will burn.)
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19
Sprinkle the stuffing with the cheese and cover with a piece of lightly buttered aluminum foil.
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20
Bake for 30 minutes and then uncover and bake for another 10 to 15 minutes, or until the cheese is melted and the top is just beginning to brown.
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21
Serve warm.
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22
The stuffing will keep, covered, for up to 3 days in the refrigerator.
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23
Reheat it in a covered baking dish at 375F.
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24
for approximately 30 minutes.
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25
Uncover for the last 5 minutes for a crispier top.
