Rye and Apple Stuffing

Ingredients

• 2 large eggs, beaten
• ½ loaf sourdough bread, cut into 1/2-inch pieces (about 6 cups)
• 2 onions, chopped
• ¼ cup fresh sage, chopped
• 1 cup fresh flat-leaf parsley, chopped
• 4 tablespoons (1/2 stick) unsalted butter, plus more for the dish
• ½ loaf rye bread, cut into 1/2-inch pieces (about 6 cups)
• + 4 more ingredients
• • 2 Granny Smith apples, cut into 1/2-inch pieces
  • 3 cups low-sodium chicken broth
  • Kosher salt and black pepper
  • 4 stalks celery, cut into 1/2-inch pieces

Prepare the Stuffing Heat oven to 400° F. Butter a deep 3-quart casserole dish. Place the bread on a rimmed baking sheet and toast until golden, 10 minutes. Transfer to a large bowl. Melt the butter in a large saucepan over medium-high heat. Add the onions, celery, and 1/2 teaspoon each salt an...

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