Herb and Apple Stuffing

This recipe comes from Ina Garten on Food Network. It makes 8-10 servings and is great as leftovers. You could use vegetable stock instead of chicken stock for those in your family that are vegans. I usually bake the stuffing in a casserole dish in the oven instead of stuffing the bird, but I put both options in the directions. This is also great with ham or as a side with pork, the apples are a nice addition with the meat.

Ingredients:

• 16 cups of inch bread cubes (what ever you like)
• 1/2 of a stick of butter (56g)
• 2 cups diced yellow onions (2 large onions)
• 2 cups diced celery (3 large stalks)
• 2 Granny Smith apples (unpeeled cored and diced)
• 2 T. fresh parsley or (1 T. dried)
• 1 1/2 tsp fresh finely chopped rosemary (1/2 tsp. chopped dried rosemary)
• 2 tsp. salt
• 1/2 tsp. pepper
• 1 cup chicken stock
• 1/2 cup sliced blanched almonds optional

Directions:

1. Preheat oven to 300 degrees F.
2. Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes. Until dry and golden 
3. In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.
4. Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.
5. 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 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.
6. I baked in a casserole dish I used more stock (about 2 1/2 - 3 cups in total). I kept adding half a cup at time until bread crumbs were soft but not mushy. Bake at 350. I cover it with foil for the first 30 mins to hold in the heat to avoid a mushy middle, then take the foil off and do another 10 mins to crisp up the top.