Traditional Supper Stuffing with Cider Gravy

• 4 -5 cups farmhouse-style crusty bread, cut into 1-inch cubes
• 1 teaspoon poultry seasoning, 1/3 palmful
• 6 tablespoons butter, divided
• 4 McIntosh, Golden Delicious, Gala or Honey Crisp apples
• 2 onions, chopped into bite size pieces
• 6 ribs celery from the heart, chopped into bite sized pieces
• 1 fresh bay leaf
• Salt and pepper
• A handful flat-leaf parsley, chopped
• 2 pounds roast turkey breast, 3 slices - inch thick from the deli counter, cut into bite sized cubes
• 4 cups chicken stock, divided
• 3 tablespoons all-purpose flour
• 1 cup apple cider

1. Heat the oven to 325 degrees F and scatter bread on baking sheet, season with poultry seasoning and bake to toast bread, 10-12 minutes.
2. Quarter the apples and slice into each quarter on an angle to cut away the core.
3. Chop apples into bite size pieces.
4. Heat a large skillet over medium heat with 3 tablespoons butter, when the butter melts, add the apples, onions, celery, bay leaf and parsley.
5. Season with salt and pepper and cook until tender, 7 to 8 minutes.
6. Add turkey to the skillet and combine with vegetables, heat through 2 to 3 minutes then fold in bread and moisten with about 2 cups chicken stock.
7. While stuffing cooks, melt 3 tablespoons butter in a sauce pan over medium heat and whisk in flour, 1 minute, whisk in cider and chicken stock and season with salt and pepper to taste, reduce 4 to 5 minutes.
8. Serve stuffing doused with 1/2 cup gravy.

farmhousestyle crusty bread, poultry seasoning, butter, golden delicious, onions, celery, bay leaf, salt, parsley, turkey breast, chicken stock, allpurpose, apple cider

Taken from www.foodnetwork.com/recipes/rachael-ray/traditional-supper-stuffing-with-cider-gravy-recipe.html (may not work)