Enough for a 4-to 6-pound bird.
Gently combine apples, crumbs, raisins, celery, onion, nuts, salt, cinnamon, butter, lemon juice and stock in a bowl until well blended. (If stuffing will be baked in separate dish, use 1/2 cup chicken stock.) Place stuffing in a 4- to 6-pound bird and roast with meat. Or bake stuffing in a greased, covered loaf pan in preheated 375-degree oven for 30 minutes.