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Pre-heat oven to 300 degrees
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Place cut up bread on a cookie sheet and bake 7 minutes until the bread is dried out
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In a large skillet, melt butter on medium to high heat
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Add chopped celery, onions, apples, parsley, rosemary, 2 teaspoons salt and 1/2 teaspoon black pepper
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Cook 10-15 minutes or until softened
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In a large bowl, combine the bread, vegetable mixture and stock
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Transfer to a 3-quart baking dish and cover with aluminum foil
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Bake for 30 minutes covered
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Uncover stuffing and bake another 15-20 minutes or until top is golden brown
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Serve