Stuffing

Holy crap, I love stuffing. That's all I really need to say about that.



Stuffing
2 tbs. olive oil
1 clove garlic, minced
1 medium yellow onion, diced (about 3/4 c.)
2 c. chopped celery
2 Granny Smith apples, diced (about 2 c.)
1/2 tsp. salt
1 sourdough baguette, cubed (about 6 c.)*
1 tsp. sage
1/2 tsp. rosemary
1/2 tsp. cinnamon
1/4 tsp. black pepper
2 - 2 1/4 c. vegetable broth

* I highly recommend a variety like to Semifreddi's three-seed sourdough. If you don't have something similar in your area, add 1/2 tsp. of fennel seeds to the recipe.

Preheat oven to 350F.

Heat the oil in a large pan, then add the garlic, onion, celery, apples, and salt. Saute over medium high heat until everything is lightly caramelized. Add the herbs and bread, and continue to cook for about 5 more minutes, until some of the bread gets a little toasty.

Add the vegetable broth (more or less, depending on how moist you prefer your stuffing) and stir until everything is moistened. Taste a bit, so you can adjust the saltiness, since broths will vary.

Scoop into a lightly greased 9 x 13" baking dish and bake for 40-45 minutes. Eat piping hot!