Apple Stuffing

 

This stuffing is a hit here at my house. I paired this with some Boneless Pork Chops with Apple Cider Glaze, and a green salad.

Apple Stuffing

Ingredients
Serves 8
3 tablespoons butter, plus more to butter baking dish
1 loaf Italian or French bread, torn into bite-size pieces
1 medium onion, chopped
1 stalk celery, halved lengthwise then thinly sliced
salt and ground pepper
1 large Granny Smith apple, peeled, cored, cut into 8 wedges then thinly sliced
1 can (14.5 ounces) chicken broth(low-sodium works well to)
1/8 cup coarsely chopped fresh sage
2 large eggs, lightly beaten

Directions
Preheat oven to 375 degrees. Butter a 9 x 13" baking dish and set aside.
Spread the torn, bite-size bread across a rimmed baking sheet. Bake till dried, about 20 minutes. While bread is baking, in a large saucepan over medium heat, melt butter then add onions, celery, salt and pepper. Cook, stirring occasionally, till onions are opaque and celery is tender, about 6 minutes. Add apples, cook about 3 minutes more to soften. Pour into a large bowl.
In the same saucepan, bring broth to a boil, remove from heat and set aside. When bread is done, add to large bowl with the apple mixture, along with the sage, eggs, salt and pepper. Mix well. Add half the broth and mix. Add the rest of the broth and mix. Pour stuffing into the buttered baking dish and spread evenly. Cover tightly with foil and bake 40-45 minutes.