Apple-Almond Stuffing

Yield: 8 cups

Ingredients

• 1/2  cup  butter or margarine
• 3  celery ribs, diced
• 1  medium onion, diced
• 2  large Granny Smith apples, coarsely chopped
• 24  white bread slices, cubed
• 1 1/2  cups  chicken broth
• 1  cup  almonds, chopped and toasted
• 1/4  cup  almond liqueur*
• 2  tablespoons  chopped fresh parsley
• 1  tablespoon  fresh sage sprigs
• 1 1/2  teaspoons  poultry seasoning
• 1  teaspoon  salt
• 1/4  to 1/2 teaspoon pepper
• Garnish: chopped fresh sage

Preparation

Melt butter in a Dutch oven over medium heat. Add celery and onion; sauté 5 minutes or until tender. Add apple; cook, stirring often, 5 minutes. Remove from heat.

Add bread and next 8 ingredients to Dutch oven, tossing gently to combine. Spoon into a lightly greased 13- x 9-inch baking dish.

Bake, covered, at 325° for 35 minutes. Uncover and bake 10 more minutes or until golden. Serve with baked or grilled pork chops, if desired. Garnish, if desired.

* 2 teaspoons almond extract may be substituted for 1/4 cup almond liqueur.