If you’re like me and stuffing is always your very favorite dish on the Thanksgiving table, you’re in for a treat. This recipe encompasses everything I think a great stuffing should be—savory with just a little sweetness from autumn apples, bread that’s soft on the inside but toasty and golden on the outside, and pretty to look at on the buffet. This just might become your family’s new go-to!
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- 5 tablespoons unsalted butter
- 1 cup diced yellow onion (about 1 small)
- 1 cup diced sweet apples, such as Gala (about 1 medium)
- ½ cup chopped celery (about 2 ribs)
- ¼ cup chopped fresh parsley
- 2 teaspoons chopped fresh sage, or ½ teaspoon dried
- 2 teaspoons chopped fresh thyme, or ½ teaspoon dried
- ¾ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
- 4 cups coarsely chopped Swiss chard (about half of a 1-pound bunch), stems removed
- 5 cups day-old Italian bread, cut into 1-inch cubes (about a half-pound loaf)
- 2 large eggs, beaten
- ⅓ cup low-sodium chicken broth
- Heat the oven to 375°F. Grease an 8x8-inch glass or ceramic baking dish or metal baking pan with butter or cooking spray.
- Melt the butter in a large skillet over medium heat. Add the onions, apples, celery, parsley, sage, thyme, salt, and pepper and cook, stirring occasionally, until the onions are softened, 6 to 8 minutes. Add the chard and continue cooking for another 3 minutes until the chard is wilted.
- Place the bread cubes in a large bowl, add the vegetable mixture and toss to combine. Mix in the beaten eggs and the broth; stir until well combined. Pour the stuffing into the prepared baking dish. Spray a piece of foil with cooking spray (or grease it with butter) and cover the dish, greased side down.
- Bake for 30 minutes. Remove the foil and bake until the stuffing is golden, 15 to 20 minutes more.