Lunch: Apple, Pecan and Dill Stuffing

Ingredients

3 tbsp. olive oil
1 small loaf country bread (about 1 lb)
2 medium onions
Kosher salt and pepper
2 large carrots
2 stalk celery
3 c. low-sodium chicken broth
1 c. fresh flat-leaf parsley
1 large Jonagold, Ida Red or Gala apple
1 c. pecans
1/4 c. fresh dill
2 large eggs

Instructions

Heat oven to 375 °F. Oil a 3-qt casserole dish. Place the bread on a rimmed baking sheet and toast until golden brown, 15 to 20 minutes; transfer to a large bowl.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onions, 1 tsp salt and 1/2 tsp pepper and cook, covered, stirring occasionally, until the onions are very tender and beginning to turn golden, 6 to 8 minutes.
Add the carrots and celery and cook, stirring occasionally, until tender, 6 to 7 minutes. Add the broth and bring to a boil. Stir in the parsley.
Transfer the vegetable mixture to the bowl along with the apple, pecans and dill, and toss with the bread. Fold in the beaten eggs. Transfer to the prepared baking dish, cover with foil and bake 10 minutes. Remove the foil and bake until golden brown, 15 to 20 minutes more.

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