Herb and Apple Stuffing

  • 2 loaves French bread (baguettes)
  • 4 tbsp. unsalted butter
  • 2 c. chopped celery
  • 2 c. chopped onions
  • 2 tart apples
  • 2 tbsp. chopped fresh flat-leaf parsley
  • 1½ tsp. finely chopped fresh rosemary leaves
  • Kosher salt
  • Black pepper
  • 3 c. chicken broth or stock
  • ½ c. sliced blanched almonds

 

Preheat oven to 300 degrees F. Arrange bread cubes on 18 by 12-inch jelly-roll pan. Bake 7 minutes.

 

Meanwhile, in 12-inch skillet, heat butter on medium-high heat until melted. Add celery, onions, apples, parsley, rosemary, 2 teaspoons salt, and 1/2-teaspoon pepper. Cook 10 to 15 minutes or until softened, stirring occasionally.

 

In large bowl, toss bread with vegetable mixture, broth, and almonds, if using. Transfer to 3-quart baking dish. Cover with aluminum foil; bake 30 minutes. Uncover and bake another 15 to 20 minutes or until top is golden.

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