Makes 6 to 8 servings

            6 cups firmly packed diced
            whole grain bread
            2 ½ tablespoons margarine
            1 ½ cups chopped red onion
            1 ½ cups peeled, diced tart
            apple
            3 bunches scallions, minced
            2 tablespoons chopped fresh
            parsley
            ½ teaspoon each: dried thyme,
            savory
            3/4 teaspoon seasoned salt,
            more or less to taste
            3 tablespoons currants
            freshly ground pepper to taste
            1 ½ cups Light apple juice

            Preheat the oven to 350
            degrees.

            Place the diced bread on a
            baking sheet. Bake 10 to 12
            minutes, or until dry and lightly
            browned. Heat the margarine in
            a large skillet. Add the red
            onion and saute over moderate
            heat until golden. Add the apple
            and saute for another 5
            minutes.

            In a mixing bowl, combine the
            bread cubes with the onion and
            apple mixture. Add all the
            remaining ingredients except the
            apple juice and toss together.
            Sprinkle in the apple juice
            slowly, stirring at the same time
            to moisten the ingredients
            evenly. Transfer the mixture to
            an oiled shallow l ½-quart
            baking pan.