16 cups 1-inch bread cups, white or whole wheat (about 2 loaves)
4 tablespoon (1/2 stick) unsalted butter
2 large yellow onions, diced (2 cups)
4 stalks celery, diced (2 cups)
2 Granny Smith apples (unpeeled), cored and diced into large pieces
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoon minced fresh rosemary
2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 cup chicken stock
1/2 cup sliced almonds, toasted (optional)
1. Preheat oven to 300.š Put bread cubes on a 13"x18"x1" baking sheet and bake 7 minutes.
2. In a large sauté pan, melt butter. Add onions, celery, apples, parsley, rosemary, salt, and pepper. Sauté 10 minutes, until mixture is soft.
3. Combine bread cubs and vegetables in a large bowl; add chicken stock and almonds.
Yield: 8-10 servings (14 cups)
Source: Oprah O!, November 2001
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