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DIRECTIONS

Preheat an oven to 150°F. Slice or tear the bread, including the crusts, into small pieces. Place in a food processor fitted with the metal blade and process to form coarse crumbs. (You should have 8 - 9 cups.) Spread the crumbs on baking sheets and dry fully in the oven, about 2 hours. The crumbs should not color. Let cool.
Raise the oven temperature to 350°F. Butter a 2- or 2-1/2-qt baking dish.
In a large frying pan over medium heat, melt the 2 tablespoons butter. Add the pork and stir, breaking it up with a fork until crumbly, about 8 minutes (cook the pork in two batches if the pan is not big enough to spread out the meat). Add the sage, salt, black pepper and cayenne and continue stirring and tossing until lightly browned, 4 - 5 minutes longer. Using a slotted spoon transfer the meat to a plate, leaving the drippings in the pan.
Add the onion and celery to the pan, adding butter if needed, and sauté until translucent, 1 - 2 minutes. Add the chopped apple and grapes and stir and toss over medium heat for 2 minutes. Set aside.
Put the bread crumbs into a large bowl. In a separate bowl stir together the chicken stock and eggs. While rapidly tossing the crumbs, gradually add the stock-egg mixture; the crumbs should be evenly moistened.
Mix in the reserved meat and the apple-grape mixture. Taste and adjust the seasoning. Spoon loosely into the prepared baking dish. Place in the oven and bake until golden, 40 - 50 minutes.