Pre-heat the oven to 150 degress and line a baking tray with baking paper
Cut the slices of bread into equal pieces. Spread them out across the baking tray and bake for 20-25 minutes or until they’re dry and crumbly. Take out of the oven and leave to cool for a short while. Use a food processor to make bread crumbs.
Turn up the oven heat to 175 degrees.
In the meantime, pick the sage leaves and use a sharp knife to chop them into tiny pieces. Remove the thyme from the sprigs. Put the herbs to one side.
Wash the celery, cut it in half (lengthwise) and into small cubes. Wash and peel the carrot, and cut into pieces that are the same size as the celery. Peel the shallot, cut it in half and then into pieces that are the same size as the carrot and the celery. Cut the mushrooms into thin slices.
Pour the olive oil into a pan. Cook the vegetables and the fresh herbs at medium-high heat for several minutes or until the onion has turned a light golden brown.
Mix the finely chopped vegetables and the fresh herbs in a bowl and add sea salt and pepper to taste. Spoon the roasted bread crumbs and the egg through the vegetable stuffing.
Cut off the top of the apples (1 cm) to make a lid. Use an apple corer to remove the cores. Carefully hollow the apples with a small spoon to create room for the stuffing. Juice the orange and rub the juice into the apples to prevent them from going brown. Chop the flesh of the apples into tiny pieces and mix through the vegetable stuffing.
Line an oven dish with baking paper.
Fill the apples with a generous scoop of stuffing. Place the lid on each apple and place them in the oven dish. Any leftover stuffing can be spread around the apples. Place a knob of butter on each apple and bake them in the oven for 40 minutes or until the apples have turned a light golden brown.