Apple and Bread Stuffing
2 1/2 cups chopped onions
2 cups chopped celery
2 cups dry sherry
2 Granny Smith apples – unpeeled – cored and diced large
1 1/2 tablespoons chopped fresh sage
3 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh rosemary
1/2 cup sliced blanched almonds
1 1/2 cups chicken stock – or more if needed (homemade is preferable)
Sea salt and freshly ground black pepper to taste
3 large eggs - beaten to blend
Preheat oven to 350 degrees. Butter a 9x13x2–inch glass baking dish.
Place bread cubes on a parchment lined baking pan and bake in the oven for about 10 minutes – to toast them slightly. I always use day old bread. Place the toasted cubes in a large bowl and proceed with the recipe.
Melt butter in heavy large skillet over medium–high heat. Add onions and celery to skillet; sauté until vegetables are soft and golden, about 10 minutes. Add sherry, apples, sage, parsley and rosemary; cook until fruit is tender and liquid is reduced to 1/3 cup, about 7 minutes.
Add this mixture to bread cubes; stir to blend. Stuffing can be prepared 1 day ahead. Cover and refrigerate. Add stock to stuffing; season with salt and pepper. Mix in beaten eggs. If stuffing appears to be dry, add a bit more stock.
Transfer stuffing to prepared baking dish. Cover and bake for 30 minutes. Uncover and bake until top begins to crisp, about 25 minutes longer.