Apple, Sage and Chestnut Stuffing

Ingredients

• 4 cups fuji apples chopped
• 1 teaspoon pepper black freshly ground
• 10 cup cubes from whole-grain bread dry assorted toasted (1-inch)
• 1 cup celery thinly sliced
• 2 cups honey shelled cooked coarsely chopped
• 1 large eggs lightly beaten
• 3.3 cups chicken broth fat-free low-sodium
• 3 tablespoons flat-leaf parsley finely chopped
• 2 teaspoons rosemary fresh finely chopped
• 1 tablespoon sage fresh finely chopped
• 1 tablespoon thyme leaves fresh finely chopped
• 1 tablespoon olive oil divided
• 1.5 cups onion chopped
• 1 teaspoon salt 
• 4 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• oven
• baking pan
• aluminum foil

Directions

1. Preheat the oven to 35
2. Coat a 9- x 13-inch baking dish with 2 teaspoons olive oil.
3. Heat remaining 1 teaspoon olive oil in a large nonstick skillet over medium-high heat.
4. Add celery and onion; saut 5 minutes.
5. Add apple, parsley, sage, thyme, and rosemary; saut 3 minutes.
6. Combine apple mixture, bread, and next 5 ingredients (through egg) in a large bowl.
7. Add hot broth; stir well. (
8. Mixture should be moist but not soaked.) Spoon into prepared baking dish. Dot with butter. Cover with foil.
9. Bake at 350 for 30 minutes. Uncover; bake 25 minutes or until top is golden brown.
10. Let stand 1520 minutes before serving.