1 loaf bread, toasted (whole wheat (WW) or half WW, half French bread)
¼ cup unsalted butter
2 cups celery, chopped
1 large yellow onion, chopped
1 to 2 cloves garlic, chopped (to taste)
3 Granny Smith apples, chopped, with skin on
¼ cup sage leaves, chopped
¼ cup fresh rosemary, chopped
1 to 2 Tbsp fresh thyme, chopped
2½ cups reduced sodium vegetable or chicken broth
2 eggs
1 to 2 tsp salt to taste (may substitute nutritional yeast or fresh dill)

Preheat oven to 350° F. Grease a large, 2-to-3-inch-deep casserole or baking dish. Toast bread and cut into 1-inch cubes. Set aside. Melt butter in a large pan. Add celery, onion, garlic, apples and fresh herbs. Stir to mix and cook until softened, about 10 to 15 minutes. Remove from heat and cool. Beat eggs in a large mixing bowl. Add bread cubes and apple/vegetable/fresh herb mixture into the egg mixture. Add broth and salt (or nutritional yeast or fresh dill) and mix well. Spoon stuffing into prepared casserole dish. Cover with foil and bake for 30 minutes. Uncover and bake for 20 to 30 minutes more or until golden-brown crust forms. Remove from oven, uncover and cool.

Courtesy of Buzz Spence. More information on fresh herbs for emotional health.

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