Sourdough Stuffing With Apples And Ham

• 1 (1-pound) loaf sourdough bread, cut into 1/2-inch cubes (about 12 cups)
• 2 tablespoons butter
• 2 cups vertically sliced red onion
• 2 cups thinly sliced celery
• 2 cups chopped 33%-less-sodium ham (about 10 ounces)
• 2 cups diced peeled Braeburn apple
• 1/2 teaspoon dried thyme
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
• Cooking spray

1. Preheat oven to 350u0b0.
2. Arrange the bread cubes in single layers on 2 baking sheets. Bake at 350u0b0 for 18 minutes or until toasted. Remove from oven.
3. Increase oven temperature to 375u0b0.
4. Melt butter in a large nonstick skillet over medium-high heat. Add onion and celery; saute 4 minutes or until tender. Add ham and next 5 ingredients (ham through salt); saute 2 minutes.
5. Combine onion mixture and bread, tossing gently to combine. Add broth; toss gently to coat. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
6. Cover and bake at 375u0b0 for 10 minutes. Uncover and bake an additional 35 minutes or until golden brown.

bread, butter, red onion, celery, ham, braeburn apple, thyme, poultry seasoning, freshly ground black pepper, salt, chicken broth, cooking spray

Taken from www.myrecipes.com/recipe/sourdough-stuffing-with-apples-ham (may not work)