Ingredients
Scale
- 1 lb loaf of sturdy bread (Sourdough or Brioche), cut into 1-inch cubes
- 2 cups cooked chicken, shredded or diced
- 2 large Granny Smith apples, cored and chopped
- 1 large yellow onion, finely diced
- 3 stalks celery, sliced
- 1/2 cup unsalted butter
- 2 cups low-sodium chicken broth
- 1 tablespoon fresh sage, minced
- 1 tablespoon fresh rosemary, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- 2 large eggs, lightly beaten
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray. If your bread cubes aren’t already dry, spread them out on a baking sheet and toast them in the oven for 10-15 minutes until they are firm and slightly golden. Place the dried bread cubes into a very large mixing bowl and add the cooked chicken.
- Melt the butter in a large skillet over medium heat. Add the diced onion and celery, sautéing for about 5 to 7 minutes until softened and translucent. Stir in the chopped apples and cook for another 3 minutes just until they begin to soften but still hold their shape. Stir in the sage, rosemary, thyme, salt, and pepper. Cook for one more minute until the herbs are fragrant.
- Pour the sautéed vegetable and apple mixture over the bread and chicken in the large bowl. In a separate small bowl, whisk the chicken broth and the beaten eggs together. Gradually pour the liquid over the bread mixture. Toss everything gently with a large spoon until the bread has absorbed the liquid but isn’t mushy. If the mixture seems too dry, add an extra 1/4 cup of broth.
- Transfer the stuffing mixture into the prepared baking dish and spread it out evenly. Cover the dish with aluminum foil. Bake for 20 minutes, then remove the foil and bake for an additional 20 to 25 minutes. The top should be golden brown and crispy, while the inside remains moist and tender. Let it rest for 5 minutes before serving.
- Cook Time: 65 minutes