Nut & Seed Apple Stuffing

Makes about 8 cups of Stuffing

.5 cups salted butter or extra virgin olive oil plus a light coating on your baking dish

1 loaf Rosemary and Thyme Oat and Seed Bread, diced (if you have a round, divide recipe in half)

.5 cups chopped yellow onions

2.5 cups celery, cut in .25in pieces

2 pink lady apples (or apple of your choice), medium diced

.5 cup chopped Italian parsley

2 tablespoons chopped fresh sage

1 tablespoon chopped fresh rosemary

2 teaspoons sea salt

1 teaspoon freshly ground black pepper

2 cups vegetable or bone broth, divided

2 pasture raised eggs (if you want to keep it vegan you can skip the egg)

Preheat oven to 250°F. Butter or oil a 13x9x2" baking dish and set aside. Scatter chopped bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.

Meanwhile, melt remaining butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to a bowl with your dried bread; stir in herbs, salt, and pepper. Drizzle in half the broth and toss gently. Let cool.

Preheat oven to 350°F. Whisk the rest of the broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake for about 40 minutes.

Remove foil and bake uncovered, until set and top is browned and crisp, 40-45 minutes. You can prepare the stuffing up until this point and refrigerate before uncovering and baking until crisp. Allow to come to room temperature before browning or if chilled add 10-15 minutes.