6 cups cubed bread or one 16oz bag of stuffing mix
2 tbsp Rosemary Garlic Olive Oil*
2 medium yellow onions, roughly chopped
2 medium apples, diced on the small side
2 celery stalks, diced finely, or thinly sliced
2 tbsp fresh sage, chopped
2 cups low sodium chicken or vegetable broth
2 cups no-sugar added apple cider
Heat the oven to 375 degrees.
Heat the olive oil in a large pan over medium heat, stir in the onions and cook, stirring occasionally, until they start to brown, about 5 minutes.
Add apples, celery and sage and simmer about 5 minutes. The apples should be fork tender and very fragrant. Add the cider and 1/2 cup of the stock and bring the mixture to a simmer.
Turn off the heat and add the vegetable apple mixture to a large heat-proof bowl with the bread crumbs. Season with salt and pepper and stir evenly to combine. If mixture is too dry, add more broth 1/4 cup at a time.
Transfer stuffing to a large greased baking dish. Bake, uncovered, until the top browns, about 30 to 40 minutes.
This stuffing can be made two or three days ahead and warmed up again.
*Rosemary Garlic Olive Oil is no longer available. Use the Rosemary or plain Garlic.