Preheat oven to 350°F (176°C), line a baking sheet with parchment. Spread cubed bagel pieces evenly on prepared pan. Bake at 350°F (176°C) for 10 minutes, turning bagel cubes once in oven. Turn oven off, leave pan in oven for 10 minutes turning once. Remove from oven and let cool.
In a large skillet, heat olive oil over medium heat. Sauté apple, celery, garlic, salt and pepper for 5-7 minutes or until slightly soft.
In a large bowl toss together dried cubed bagel, celery mixture, cranberries and prepared herbs .Moisten stuffing with 1/3 cup vegetable stock.
Preheat oven to 350°F (176°C). Lightly grease a 4 qt. casserole dish. Place prepared stuffing in casserole dish and moisten with remaining vegetable stock prior to baking.
Bake covered for 30 minutes at 350°F. For a crispier finish uncover for the last 5 minutes.
Tips & Variations
- Stuffing can be prepped and stored in the refrigerator up to 24hours ahead. Hold back 2/3 vegetable stock until just prior to baking in a casserole dish.