Apple and Rosemary Stuffing

This simple apple stuffing recipe is sure to make this holiday season all the more delicious. Sweet apples add a new level to buttery savoury stuffing. Simple to whip up and full of fresh herbs and flavour. It's the perfect compliment to any turkey or Thanksgiving dinner.

16 cups white or whole wheat bread, cut into 1" cubes (2 baguettes)
4 Tbsp. butter (½ stick)
2 cups yellow onion, medium diced (2 large)
2 cups celery, medium diced (3 large stalks)
2 Granny Smith apples, unpeeled, cored and large diced
2 Tbsp. chopped flat-leaf parsley
1½ tsp. fresh rosemary leaves, minced
2 tsp. sea salt
½ tsp. black pepper, freshly ground
1 cup chicken stock
½ cup blanched almonds, sliced, toasted

Preheat oven to 300°F (150°C/130°C fan, Gas Mark 2).

Put the bread cubes on a 13x18x1" baking sheet and bake them in the oven for 7 minutes. Remove from the oven and set aside.

Increase the oven temperature to 350°F (180°C/160°C fan, Gas Mark 4).

In a large sauté pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt and pepper. Sauté for 10 minutes, until the mixture is soft.

Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock and almonds, if desired.

Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 12 lb turkey for 2½ hours at 350°F (180°C/160°C fan, Gas Mark 4) in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.

Makes 8-10 servings.