This simple stuffing is flavoured with apple, almonds and sage. The recipe calls for chicken stock but you can substitute vegetable stock.
Italian loaf (day old) cut to make about 8 cups of 3/4-inch cubes
4 tablespoons butter
2 stalks celery, thinly sliced
1 medium onion, finely chopped
2 granny smith apples, peeled and coarsely chopped
10 leaves fresh sage, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup sliced almonds
1-1/2 to 2 cups hot chicken broth
2 eggs, lightly beaten
Preheat oven to 375 F.
Place bread cubes on 2 cookie sheets and bake for about 10 minutes or until dry and crisp. Set aside in a large bowl.
Lower oven temperature to 350 F.
In a large pan melt butter over med-high heat. Add onions and celery and allow to soften 2 to 3 minutes.
Add apple and soften for another 2 to 3 minutes.
Add sage, salt and pepper and cook until flavours are combined.
Remove from heat and mix in the almonds.
Put onion mixture into bowl with bread. Mix to combine.
Pour in the eggs and mix again until well distributed.
Add half the broth and mix. Stir and add more as needed.
Adjust the amount of broth to your taste depending on how moist you like your stuffing — but you never want to soak the bread cubes, just have them well moistened.
Pour the stuffing into a greased 12 X 8 casserole dish. Cover with foil.
Bake for 40 to 45 minutes until cooked through.
Remove foil and cook another 5 to 10 minutes at 400 F until the top of the stuffing browns and crisps slightly.