Apple and Sage Stuffing with Toasted Walnuts

Apple and Sage Stuffing with Toasted Walnuts ingredients

• 12 cups stale white bread
• 1/2 cup unsalted butter
• 1 large yellow onion
• 3 stalks celery
• 2 medium Granny Smith apples
• 2 tbsp fresh sage
• 1 tbsp fresh thyme
• 3.5 cups chicken or vegetable broth
• 2 large eggs
• 1/2 cup toasted walnuts
• 1 tsp salt
• 1/2 tsp black pepper

How to make Apple and Sage Stuffing with Toasted Walnuts

1. Preheat your oven to 350°F (175°C). If your bread is not already stale, spread the 12 cups of bread cubes on a large baking sheet and bake for 10-15 minutes, tossing once, until lightly golden and dried out. Remove from oven and set aside in a very large mixing bowl.
2. In a large skillet or Dutch oven, melt 1/2 cup unsalted butter over medium heat. Add the 1 large chopped yellow onion and 3 chopped celery stalks, cooking for 8-10 minutes until softened and translucent, but not browned.
3. Stir in the 2 diced Granny Smith apples, 2 tablespoons chopped fresh sage, and 1 tablespoon chopped fresh thyme. Cook for another 5-7 minutes, stirring occasionally, until the apples begin to soften slightly.
4. Remove the skillet from the heat. Add the sautéed apple and vegetable mixture to the large mixing bowl with the dried bread cubes.
5. In a separate medium bowl, whisk together the 3.5 cups chicken or vegetable broth, 2 lightly beaten large eggs, 1 teaspoon salt, and 1/2 teaspoon black pepper.
6. Pour the broth mixture over the bread and apple mixture. Add the 1/2 cup coarsely chopped toasted walnuts. Gently toss everything together until the bread cubes are evenly moistened. Be careful not to mash the bread.
7. Generously grease a 9x13-inch baking dish with the remaining 2 tablespoons of unsalted butter. Spoon the stuffing mixture into the prepared dish, spreading it evenly.
8. Bake for 45-55 minutes, or until the top is golden brown and crispy and the internal temperature reaches 165°F (74°C). If the top browns too quickly, you can loosely tent it with aluminum foil to prevent excessive browning.
9. Let the stuffing rest for 10 minutes after baking before serving to allow it to set and cool slightly, making it easier to portion.

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