Apple, Celery, and Smoked Ham Stuffing
A savory and fragrant stuffing combining the sweetness of Granny Smith apples with smoky Black Forest ham, aromatic herbs, and crispy bread cubes. Perfect as a holiday side dish or accompaniment to roasted poultry.
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
- •2⅓ 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
- •½ teaspoon minced fresh rosemary
- •¼ teaspoon ground nutmeg
- •1¼ cups low-salt chicken broth
- •2 large eggs
Cooking Instructions
- 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.
12 min
- 2.
Melt 4 tablespoons butter in heavy large skillet over high heat. Add onions and celery; sauté until tender and beginning to brown, about 10 minutes. Add apples; sauté until tender and beginning to brown, about 10 minutes. Add mixture to bread. Melt 1 tablespoon butter in same skillet. Add ham; sauté 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. (Stuffing and broth can be prepared 1 day ahead. Cover separately; chill.)
25 min
- 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.
35 min