Apple and Roasted Garlic Stuffing

This stuffing is taken from Homemakers magazine, from about 1996/97. I used to stuff the turkey but for the past couple of years I just cook it after the bird comes out.

1 cup sweet onions, diced
1 cup celery, diced
1 cup tart apples, diced
¼ cup shallots, minced
2 Tbsp. butter
2 cups chicken broth
2 Tbsp. garlic, roasted purée
½ tsp. fresh thyme, chopped
1 Tbsp. fresh chives, chopped
1 Tbsp. fresh basil, chopped
4 cups bread croûtons, dried
sea salt
black pepper, freshly cracked

In a large skillet over medium heat, sauté onions, celery, apples and shallots in 2 Tbsp. butter until tender.  Add 2 cups chicken broth and simmer until liquid is reduced by half.  Add garlic and herbs.  Stir in croutons.  Stuff turkey and bake extra in a buttered baking dish and bake for 20-30 minutes until golden brown on top. 

Servings:  You may remove the dressing and serve in a bowl on the buffet next to the sliced turkey and the gravy, or leave whole and place all on a very large platter and assign someone the duty of carving and serving to the guests.  Either way is fine.

Cook's Note:  Garlic Purée is made by cutting off the very top of a whole garlic bulb and roasting in a 350°F oven after it's been wrapped loosely in foil for 20 minutes or until it's soft.  Cool enough to handle and push down the bulb to squeeze the garlic out of the cloves.  Mash and use.