Fruit and Nut Harvest Stuffing

1. Dry Bread Cubes

Preheat your oven to 250 degrees. Spread your bread cubes in a single layer on a rimmed baking sheet. Let the bread dry out in the oven for about 45 minutes. You'll know the bread is ready when the edges are dry, but the centers are still slightly moist.

2. Cook Vegetables

While the bread is drying, take a 12-inch skillet and melt 4 tablespoons of unsalted butter over medium-high heat. Add the finely chopped onion and minced celery, along with a teaspoon each of salt and pepper. Cook these vegetables until they are softened and lightly browned, which should take about 5 to 7 minutes.

3. Add Herbs

Once the vegetables are ready, stir in the minced fresh thyme, marjoram, and sage. Cook for another minute until the herbs are fragrant.

4. Mix Ingredients

In a large mixing bowl, mix the vegetable mixture with the dried bread cubes, raisins, chopped dried apples, and coarsely chopped walnuts. Pour in 1 cup of chicken broth and toss everything together until well combined.

5. Bake Stuffing

Preheat your oven to 325 degrees. Transfer the stuffing mixture into a buttered 13x9-inch baking dish. In a small bowl, whisk together the 3 large eggs and the remaining ½ cup of chicken broth. Pour this over the stuffing and gently mix it in. Cover the dish with foil and bake for about 30 minutes. Then, remove the foil and bake for another 15 minutes, or until the top is golden brown and the internal temperature reaches 165 degrees.