1.   Spread walnuts out in a 9 X 13-inch baking pan.  Bake in a 350 degree F. oven, stirring occasionally, until nuts are golden and toasted, about 15 minutes.  Pour from pan and set aside

2.   Meanwhile, in a 5-6 quart pan, melt butter over medium heat.  Add onions, celery, parsley, sage, and marjoram.  Stir often until onions and celery are slightly softened, about 10 minutes.  Add apples and raisins; stir often until apples are slightly tender when pierced, 5 to 10 minutes more.

3.   Remove pan from heat.  To onion-apple mixture add toasted walnuts, stuffing mix, broth, salt, and pepper.  Mix well.  Butter the 9 x 13-inch baking pan.  Transfer dressing to pan and cover with foil.

4.   Bake dressing in a 350 degree F. oven until heated through, about 30 minutes.  Uncover pan and continue baking until top is golden and slightly crisp (about 15 minutes longer).