Apple-Bourbon Sourdough Stuffing

2 sourdough baguettes cut into small pieces and toasted in a 250 oven for about .5 hours so. Well, until toasty.
On good sized red apple small cubed. I used a Fuji, but everybody's loving on the Honeycrisps these days.
1.5 to 2 cups of diced onions and celery
Minced fresh thyme and rosemary
two tablespoons butter
one tablespoon olive oil
2.5 cups apple cider
.5 cups bourbon
Large handful of fresh cut sage

Set your oven to 350. Oil and butter into a pan, followed by the apple, onion, celery and herbage. Salt, pepper. Let the veggies soften up while you get your bread in a large mixing bowl. When veggies are good to go, throw in the sage, and then pour the cider and bourbon into the pan. Let the whole thing get hot, then pour over the bread. Mix. Put into a casserole dish and bake 40 minutes or until the top is crispy.

It comes out pretty sweet, which I like with gravy, but the dish is like 90% the way to a dessert, so cranberries and nuts instead of the onion and celery? Maybe some orange rind and it would be cracking. I imagine you could up the bourbon and maybe even hit the dish with a bourbon spritz when it was done, light it up and serve it flaming.