Bread filling with apples and herbs

Ingredients:

• 16 cups white or whole grain bread, cut into 2.5cm cubes (2 baguettes)
• 60 g unsalted butter (55 g)
• 2 cups yellow onion, diced into medium cubes (2 large onions)
• 2 cups celery, diced into medium cubes (3 large stalks)
• 2 Granny Smith apples, unpeeled, cut into large cubes
• 2 tbsp. l. chopped parsley
• 1.5 tsp chopped fresh rosemary leaves
• 2 teaspoons coarse salt
• 0.5 tsp freshly ground black pepper
• 1 cup chicken broth
• 1/2 cup chopped blanched almonds (optional)

Preparation:

1. Preheat oven to 150°C. Place bread cubes on a 32x45x2.5 cm baking sheet and toast in the oven for 7 minutes.
2. In a large skillet, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and black pepper. Sauté for 10 minutes, until the vegetables are soft.
3. Combine bread cubes and vegetables in a large bowl and add chicken broth and almonds, if using.
4. Transfer the stuffing into the turkey cavity and neck. I roast a 5.5 kg turkey for 2.5 hours in an oven preheated to 175°C (350°F). Make sure the stuffing is securely sealed in the cavity by tying the legs tightly with twine.