Bon Appetit/November 2003

Apple, Celery, and Smoked Ham Stuffing
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
10 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
5 cups 1/2-inch cubes crustless firm white bread (about 7 ounces) 5 tablespoons butter 4 cups chopped onions
2 cups chopped celery 4 cups small cubes peeled Granny Smith apples 2-1/3 cups small cubes Black Forest ham
2 tablespoons chopped fresh Italian parsley 1 tablespoon minced fresh thyme 1 tablespoon minced fresh sage
1 tablespoon minced fresh marjoram 1/2 teaspoon minced fresh rosemary 1/4 teaspoon ground nutmeg
1-1/4 cups low-salt chicken broth 2 large eggs



1 Preheat oven to 350 F. Bake bread cubes on large rimmed baking sheet until dry and beginning to brown, about 12 minutes. Place bread in large bowl and cool.
2 Melt 4 tablespoons butter in heavy large skillet over high heat. Add onions and celery; saute until teder and beginning to brown, about 10 minutes. Add apples; saute until tender and beginning to brown, about 10 minutes. Add mixture to bread. Melt ham; saute 5 minutes. Add ham to bread; mix in herbs and nutmeg. Add broth to same skillet and bring to boil, scraping up any browned bits. Pour broth into small bowl; cool.
3 Preheat oven to 350 F. Butter 13x9x2-inch glass baking dish. Beat eggs into broth; mix into stuffing. Transfer stuffing to prepared dish. Bake uncovered until cooked through and browned on top, about 35 minutes.

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