8cupscubed toasted breadwhite or wheat or mix of both, cubes are cut small (store-bought unseasoned cubed stuffing can be substituted)
1½sticks unsalted butter
1½cupspeeleddiced Granny Smith apple (1 large apple)
1cupchopped fresh parsley
2tbsp.rubbed sage or ¼cup fresh chopped sage
2 to 2½cupshomemade chicken stock or low-sodium canned chicken broth
1tsp.kosher salt to taste
½tsp.freshly ground pepper
Preheat oven to 350 degrees F. Butter a large casserole dish. Set aside.
Place toasted bread into a large bowl. Add apple, parsley and sage. Set aside.
Melt butter in a large skillet, add onion and celery and sauté over medium heat until translucent, with no color. Add to the bread mix and combine well. Add the chicken broth, ½ cup at a time, until the stuffing is moist but not soggy. Mound in the prepared casserole dish.
Bake stuffing in a casserole dish 30-45 minutes, until bubbling and crusty brown on top.
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