Ingredients 

650 grams whole wheat bread, or a mixture of different hearty breads 

300 grams cooking apples, weighed before coring 

115 grams butter

275 grams onion

140 grams celery

20 grams garlic

1 tbsp plus 1 tsp salt

2 cups (500 ml ) chicken broth 

2 eggs

2 tbsp dried thyme 

1 1/2 tbsp dried sage 

Makes 2 8” pans 

Instructions

Cut the bread into small cubes no larger than a nickel. You can do this several hours or even the day before making the recipe and set the bread aside to get stale if you would like.

Heat a skillet over medium low heat and melt the butter, then add the finely diced onions. Put a lid on the skillet and cook for a few minutes. 

Add 1 tsp of the salt to the onions and then cook a few minutes more, until the onions start to soften. 

Add the chopped garlic, then cook for a few minutes more. 

Add the chopped celery, and cook until all of the veggies are soft and translucent. 

While the veggies are cooking, combine the broth, eggs, sage, thyme, and remaining 1 tbsp salt. Whisk thoroughly. 

Cut the apples into very small pieces, about the size of a dime (you can do this with the food processor and the blade attachment if you’d like).

Pour the broth mixture over the bread crumbs. Add the apples and the cooked onions, garlic and celery. 

Using your hands, thoroughly mix the stuffing together. 

Fill your pans and place in the middle of the oven. Bake for 45-60 minutes, depending on how thick of a layer the stuffing is in. Check for browning and a crispy top to ensure doneness.

Enjoy right away or freeze before baking for later use.