Apple and Herb Stuffing for All Seasons

Ingredients

6 cups French, sourdough or country loaf torn into bits

5 tablespoons unsalted butter

1 large Spanish or sweet onion chopped small

1 large or 2 small stalks celery diced small

1 teaspoon thyme leaves chopped fresh

0.5 teaspoon table salt plus more to taste

Freshly ground black pepper

1 large or 2 small firm, tart tart apples, such as Granny Smith peeled, cored and diced small

0.25 cup flat-leaf parsley roughly chopped

3 sage leaves minced

0.5 to 1 cup turkey, chicken or vegetable stock or broth

1 large egg

Equipment

oven

baking sheet

skillet

mixing bowl

2-quart baking dish

Directions

Position rack in center of oven and preheat to 350°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 10 to 15 minutes. Let cool in pan while you prepare the other ingredients.

Generously butter a 2-quart baking dish (a 9×5-inch loaf, 8- or 9-inch square dish, etc.) with 1 tablespoon butter. Melt remaining 4 tablespoons butter in large skillet over medium heat. Add onion, thyme, salt and lots of freshly ground black pepper and cook for 2 minutes, until becoming translucent. Add celery and cook for 2 more minutes. Add apple and saute until a bit tender, 3 to 4 minutes more.

Place bread in large mixing bowl. Scrape contents of skillet on top. Whisk egg and 1/2 cup broth or stock together and pour over. Stir in parsley and sage. Spoon into prepared pan. If mixture looks a little dry, pour remaining 1/2 cup broth over it. Bake for 30 to 40 minutes, until brown on top and no liquid appears if you insert a knife vertically into the center of the stuffing pan and turn it slightly. Serve immediately, or reheat as needed.