Pre heat the oven to 350F

Lay the bread cubes out on a large baking tray lined with parchment paper, place the baking tray in the oven and bake for about 5-8 minutes. Check halfway through to make sure they’re baking evenly. Remove from the oven place in a LARGE bowl and allow to cool.

In a LARGE saute pan heat the 3-4 tablespoons vegetable stock, add the onion, cook on medium heat for about 10-15 minutes until soft and just beginning to turn golden.

Add the prepared celery, apples, pepper, raisins, Herbes de Provence, black pepper, and parsley. Cook for a further 7 minutes or so until soft.

Add the white wine, let it sizzle away for a minute or two, then add the mustard and vegetable stock. Pour the mixture into the bowl with the breadcrumbs and combine well. Pour the stuffing into a large ovenproof dish, place the dish on a lined baking tray, cover with aluminum foil, and place in the oven to cook for 30 minutes.

Remove the foil, check the stuffing, if it looks too dry drizzle over a little more stock. Return to the oven and cook for a further 20-30 minutes until everything is beautifully soft and cooked through beneath and just ever so slightly crispy on top.