Apple-Walnut Stuffing

• 1 cup onion, chopped
• 1/2 cup celery, chopped
• 1 tablespoon butter or oil
• 5-6 cups bread, cubed
• 1 cup chicken broth
• 1 1/2 cups apples, peeled and diced
• 1 cup cooked pastrami (approximately 1/3 pound), chopped coarsely
• 1 cup walnuts, chopped
• 1/4 cup parsley, chopped
• 2 eggs, beaten
• 1 teaspoon sage, optional
• 1/2 teaspoon thyme, optional
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. Saute onions and celery in butter or oil until soft.
2. Transfer to large bowl.
3. Moisten bread with broth and add to sauteed vegetables.
4. Add remaining ingredients and mix well.
5. Transfer to casserole and bake 35 minutes at 350 degrees.

onion, celery, butter, bread, chicken broth, apples, walnuts, parsley, eggs, sage, thyme, salt, pepper

Taken from cooking.nytimes.com/recipes/113 (may not work)