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Categories:
white bread butter onions celery apples Black Forest fresh Italian parsley thyme fresh sage fresh marjoram fresh rosemary ground nutmeg low-salt eggs
Viewed: 28 - Published at: 9 years agoIngredients
- 5 cups 1/2-inch cubes crustless firm white bread (about 7 ounces)
- 5 tablespoons butter
- 4 cups chopped onions
- 2 cups chopped celery
- 4 cups small cubes peeled Granny Smith apples
- 2 1/3 cups small cubes Black Forest ham
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh marjoram
- 1/2 teaspoon minced fresh rosemary
- 1/4 teaspoon ground nutmeg
- 1 1/4 cups low-salt chicken broth
- 2 large eggs
Method
- Preheat oven to 350F.
- Bake bread cubes on large rimmed baking sheet until dry and beginning to brown, about 12 minutes.
- Place bread in large bowl and cool.
- Melt 4 tablespoons butter in heavy large skillet over high heat.
- Add onions and celery; saute until tender and beginning to brown, about 10 minutes.
- Add apples; saute until tender and beginning to brown, about 10 minutes.
- Add mixture to bread.
- Melt 1 tablespoon butter in same skillet.
- Add ham; saute 5 minutes.
- Add ham to bread; mix in herbs and nutmeg.
- Add broth to same skillet and bring to boil, scraping up any browned bits.
- Pour broth into small bowl; cool.
- (Stuffing and broth can be prepared 1 day ahead.
- Cover separately; chill.)
- Preheat oven to 350F.
- Butter 13x9x2-inch glass baking dish.
- Beat eggs into broth; mix into stuffing.
- Transfer stuffing to prepared dish.
- Bake uncovered until cooked through and browned on top, about 35 minutes.
