Crusty on the edges, soft on the insides, this classic stuffing recipe is tossed with apples, celery, and onions in a buttery herb dressing. Such a flavorful and delicious takes on the popular Thanksgiving and holiday side dish.
Cube bread into small 1-inch cubes. Spread them out on one or two baking sheet without overlapping. Baked in the oven for 8-12 minutes. The dryer the bread, the less amount of bake time needed.
Remove bread from oven. Set aside and let it cool.
Pre-heat oven to 350°F
Bring a large skillet to medium high heat, melt butter. Add onions, celery, garlic, chopped thyme, sage and rosemary. Saute for 1-2 minutes, or until onions are soft. Add salt, then stir to combine. Add apples and saute for another 2-3 minutes. Remove from heat.
In a large bowl, toss bread cubes evenly in apple, onion, celery and herb butter mixture. Drizzle chicken broth all over bread and toss evenly to combine.
Grease a 9"x13" baking dish. Spread bread cubes out on the baking dish.
Bake in the oven for 30-40 minutes. For a dryer stuffing, bake closer to the 40-minute mark.
Remove from oven. Garnish with parsley. Serve and enjoy!
Notes
For stuffing into turkey: Follow instructions above but use only 1 cup of chicken stock.Reheating Instructions: Bake at 325℉ in the oven for 30 minutes. Cover at the 15-minute mark if the top is browning more than desire. Stuffing consistency: For a softer/wetter stuffing, bake for only 30 minutes and/or use 2 cups of chicken stock. For a dryer stuffing, bake for closer to 40 minutes.