Apple Stuffing

This is a pretty basic stuffing, but with apples. The original recipe comes from Williams-Sonoma cook book American. It calls for dried apples and to be stuffed in a pork chop which is delicious. But, this is for those who only want the stuffing.

I cubed some bread I had and let it dry out in a bowl for a day, stirring it occasionally to let all parts of the bread be exposed to the air.

Apple Stuffing

Ingredients

~4 cups cubbed and dried Bread
2 Tbs Olive Oil
1/3 cup Chopped Shallot, Green Onion, or Yellow Onion
1 chopped Apple
1 tsp Dried Sage or 2 tsp Chopped Fresh Sage
~3/4 cup Chicken Broth
Salt and Pepper

Directions

Heat olive oil over medium heat. Add onions and bread to the pan to saute the onions and toast the bread. Stir every few seconds. If it is sticking, add more oil by the teaspoon.
Turn off the heat and add the apples when the onions and bread are close to done, about 4 minutes.
Add the sage, salt and pepper. Drizzle the chicken broth trying to coat as much bread as possible. Coat until the bread is just wet, not soaked but damp. You may have to add more broth if it looks a little dry.
Transfer to an oven baking dish.
Bake at 375 degrees for about 25 minutes. Stir halfway through to check the stuffing.

Enjoy!