2 Tbsp unsalted butter

1 onion, chopped

1 cup chopped celery

2 1/2 cups chicken broth

2 medium red delicious apples

2 tsp chopped fresh sage

1 tsp chopped fresh thyme

1/2 tsp salt

pepper, to taste

6 cups cubed stale bread, about 1 pound

1/4 cup flat leaf parsley, chopped

1 egg white, lightly beaten

Preheat oven to 400.  Spray a 9×13 inch baking dish with nonstick spray.

Melt the butter in a large nonstick skillet over medium heat; add the onion and celery, and cook until softened, about 5 minutes.  Add the broth, apples, sage, thyme, salt and pepper; bring to a boil.  Remove from the heat and cool briefly.

Combine the bread cubes, vegetable mixture, parsley, and egg white in a large bowl.  Spoon into the baking dish.  Bake until golden brown on top, about 45 minutes.

1/3 cup is 2 pts