Preheat oven to 350 degree F (175 degree C).
Bake the whole-wheat and white bread cubes until evenly golden brown. Transfer toasted bread cubes to a large bowl and let them cool.
adjust oven to 375 degrees F
In a large skillet, cook the sausage and chopped onions over moderate heat, stirring and breaking up the lumps until fully cooked. Add the chopped celery, sage, rosemary and thyme; cook for 2 minutes while stirring.
Add the sausage mixture to the bread with the chopped apples, dried cranberries, parsley, stock and reserved liver. Toss mixture well.
Pour into baking pan and drizzle the melted butter over the mixture; toss stuffing well.
Bake at 375 degrees F for 35 minutes and serve.