Wash and dry all produce. Preheat oven to 400 degrees. Cut demi-baguettes and white bread into 1/2-inch pieces, keeping them separate. Place baguette pieces on one baking sheet. Place white bread pieces on another sheet. Toast both in oven until crisp, and golden, 8-10 minutes for the white bread and 12-15 minutes for the baguette.

Lightly grease a baking dish with butter (we used 1 TBSP butter in an 8 x 11-inch baking dish). Halve, peel, and dice onion. Mince garlic. Finely dice celery. Pick sage leaves from stems and finely chop; discard stems. Core apple, then cut in to 1/2-inch cubes.

Melt 8 TBSP butter (1 stick) in a large pot over medium-high heat. Add onion, garlic, and celery. Cook, tossing, until translucent and very soft, 5-7 minutes. Stir in harvest spice and sage. Cook until fragrant, about 30 seconds. Season with salt and pepper.

Stir Craisins® Dried Cranberries, apple, and toasted breads into pot. Pour water into pot, 1/4 cup a time, until bread is moist but not soggy— you may need up to 2 cups. Stir in stock concentrates. Poke bread with a wooden spoon to break it up. Season with salt and pepper. Beat 1 egg with a fork in a small bowl, then stir into pot (use the other egg as you like).

Transfer contents of pot to greased baking dish. Bake in oven until golden and crisp on top and tender on bottom, about 30 minutes.

Let stuffing cool a few minutes after baking, then serve next to your favorite Thanksgiving dishes.