Herb and Apple Stuffing

Serves: 8-10

·         16 cups 1-inch bread cubes, white or whole wheat (2 baguettes)

·         4 tbsp. unsalted butter (1/2 stick)

·         2 cups medium-diced yellow onion (2 large)

·         2 cups medium-diced celery (3 large stalks)

·         2 Granny Smith apples, unpeeled, cored and large diced

·          2 tbsp. chopped flat-leaf parsley

·         1 ½ tsp. minced fresh rosemary leaves

·         2 tsp. kosher salt

·         ½ tsp. freshly ground black pepper

·         1 cup chicken stock

·         ½ cups sliced blanched almonds, toasted, optional

·         4 slices chopped bacon

Preheat oven to 300 degrees F. Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.  In a large sauté pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper.  Sauté for 10 minutes, until the mixture is soft.  Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.  Place the stuffing into the main cavity of the turkey and into the neck of the bird.  I cook a 12-pound turkey for 2 ½ hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is seured by Wrapping the legs tightly with string.

Note: 30 minutes at 375 degrees F