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1
Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt.
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2
Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed).
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3
Drain well in a colander and spread out in a baking pan to cool completely.
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4
Put oven rack in upper third of oven and preheat oven to 350F.
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5
Spread bread cubes in a shallow baking pan and bake in upper third of oven until dry, about 20 minutes.
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6
Melt 1 stick butter in a large nonstick skillet over moderate heat, then cook onion and celery, stirring, until softened, about 8 minutes.
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7
Add apple and cook, stirring, until crisp-tender, about 5 minutes.
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8
Stir in herbs, pepper, and remaining teaspoon salt and cook, stirring, 2 minutes.
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9
Transfer to a large bowl and toss with rice, bread, and dried cranberries.
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10
Increase oven temperature to 450F and butter a shallow 3-quart baking dish (13 by 9 inches).
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11
Spread stuffing evenly in baking dish and drizzle with turkey stock and melted butter.
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12
Bake, covered tightly with foil, in upper third of oven until heated through, about 20 minutes.
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13
Remove foil and bake until top is browned, 10 to 15 minutes more.
