Apple, Celery, and Smoked Ham Stuffing

• 5 cups 1/2-inch cubes crustless firm white bread (about 7 ounces)
• 5 tablespoons butter
• 4 cups chopped onions
• 2 cups chopped celery
• 4 cups small cubes peeled Granny Smith apples
• 2 1/3 cups small cubes Black Forest ham
• 2 tablespoons chopped fresh Italian parsley
• 1 tablespoon minced fresh thyme
• 1 tablespoon minced fresh sage
• 1 tablespoon minced fresh marjoram
• 1/2 teaspoon minced fresh rosemary
• 1/4 teaspoon ground nutmeg
• 1 1/4 cups low-salt chicken broth
• 2 large eggs

1. Preheat oven to 350F.
2. Bake bread cubes on large rimmed baking sheet until dry and beginning to brown, about 12 minutes.
3. Place bread in large bowl and cool.
4. Melt 4 tablespoons butter in heavy large skillet over high heat.
5. Add onions and celery; saute until tender and beginning to brown, about 10 minutes.
6. Add apples; saute until tender and beginning to brown, about 10 minutes.
7. Add mixture to bread.
8. Melt 1 tablespoon butter in same skillet.
9. Add ham; saute 5 minutes.
10. Add ham to bread; mix in herbs and nutmeg.
11. Add broth to same skillet and bring to boil, scraping up any browned bits.
12. Pour broth into small bowl; cool.
13. (Stuffing and broth can be prepared 1 day ahead.
14. Cover separately; chill.)
15. Preheat oven to 350F.
16. Butter 13x9x2-inch glass baking dish.
17. Beat eggs into broth; mix into stuffing.
18. Transfer stuffing to prepared dish.
19. Bake uncovered until cooked through and browned on top, about 35 minutes.

white bread, butter, onions, celery, apples, black forest, fresh italian parsley, thyme, fresh sage, fresh marjoram, fresh rosemary, ground nutmeg, lowsalt, eggs

Taken from www.epicurious.com/recipes/food/views/apple-celery-and-smoked-ham-stuffing-108823 (may not work)