Sage, Onion and Apple Stuffing

Preheat oven to 350 degrees F. Spread whole-wheat and white bread on a baking sheet and bake for 15 to 20 minutes, or until lightly toasted.

Meanwhile, place giblets and water in a small saucepan and bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes. Drain, reserving the cooking liquid. Finely chop the giblets and set aside.

Heat oil in a large nonstick skillet over medium heat. Add celery and onion; cook, stirring occasionally, until softened, about 5 to 7 minutes. Add apples, cook for 3 minutes longer. Add the giblet-cooking liquid, sage and thyme. Reduce heat to low and simmer until the apples are tender and most of the liquid has evaporated, 5 to 7 minutes. Transfer the mixture to a large bowl and add the toasted bread, giblets and cranberries. Drizzle 1/2 cup broth over the bread mixture and toss until evenly moistened. Add the remaining 1/2 cup broth if cooking in a casserole dish. Season with salt and pepper.