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Rustic Panella Bread & Apple Stuffing

2 1-lb loaves rustic panella bread                 
12 Tbs. unsalted butter 
1.5 cups diced celery                
2 cups diced onion
2 cups Granny Smith apples, peeled & diced    
10 sprigs thyme, stems removed and leaves finely chopped
3 -4 Tbs. fresh sage, finely chopped        
2.5 cups turkey broth    
kosher salt & pepper to taste


Cut bread into 1-inch cubes and let cubes sit out in a bowl or on a baking tray, uncovered, for at least six hours to make them stale. Alternatively, you can dry bread in a 250°F oven by laying cubes in a single layer on baking sheets and baking for about 30 minutes, or until bread is dry but not toasted (it should not start to brown at all). Preheat oven to 375°F.In a large sauté pan, melt butter over medium-low heat, then add onions and celery. Add salt and ground pepper to taste, and cook until onions are soft, about 6 minutes. Add apples and herbs and cook until apples are soft, about 5 minutes more. In a large bowl, combine bread cubes, cooked vegetables in butter, and chicken broth. Mix until the bread is saturated with liquid, and everything is evenly mixed. Press stuffing into a baking dish covered with foil. Bake at 375°F for 30 minutes, then remove the foil, raise your oven to 425°F, and cook stuffing uncovered for another 10-15 minutes, or until the top starts to brown slightly .Cool slightly before serving.

Farm Kitchen Tip – you may substitute sourdough, or challah bread in this recipe to make it your own.



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