Apple-Almond Stuffing

• 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

1. Melt butter in a Dutch oven over medium heat. Add celery and onion; saute 5 minutes or until tender. Add apple; cook, stirring often, 5 minutes. Remove from heat.
2. Add bread and next 8 ingredients to Dutch oven, tossing gently to combine. Spoon into a lightly greased 13- x 9-inch baking dish.
3. Bake, covered, at 325u0b0 for 35 minutes. Uncover and bake 10 more minutes or until golden. Serve with baked or grilled pork chops, if desired. Garnish, if desired.
4. * 2 teaspoons almond extract may be substituted for 1/4 cup almond liqueur.

butter, celery, onion, apples, white bread, chicken broth, almonds, almond liqueur, parsley, sage sprigs, poultry seasoning, salt, pepper, fresh sage

Taken from www.myrecipes.com/recipe/apple-almond-stuffing (may not work)