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Challah-Apple Stuffing

2 1-lb loaves challah                 
1 cup unsalted butter (2 sticks)
2 cups diced celery                
2 cups diced onion
2 cups Granny Smith apples, peeled & diced    
8 sprigs thyme, finely chopped
3 sprigs rosemary, finely chopped        
6 sprigs marjoram, finely chopped
3 cups low-sodium chicken broth    
kosher salt
freshly ground pepper, to taste


Cut challah 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 350°F.In a large sauté pan, melt butter over medium-low heat, then add onions and celery. Add three teaspoons of salt and ground pepper to taste, and cook until onions are soft, about 8 minutes. Add apples and herbs and cook until apples are soft, about 5 minutes more. In a large bowl, combine challah 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 9×13-inch baking dish and cover with foil. Bake at 350°F for 40 minutes, then remove the foil, raise your oven to 450°F, and cook stuffing uncovered for another 10-15 minutes, or until the top starts to brown slightly .Cool 10 minutes



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