How I make stuffing

This recipe makes enough stuffing to stuff a good size turkey and still have plenty left to cook separately.

Melt one stick of butter in a large pan. Butter browns easily, so use a very low heat.
Stick of butter in a big sauce pan on a stovetop

Chop up two medium onions and add to melting butter.
Chopped onions with no pieces bigger than half an inch

Chop 3-4 stalks of celery and add to butter and onions.
Celery on a cutting board with slices less than a quarter of an inch

Core, peel, and chop two medium apples and add to butter, onions, and celery.
Quartered apple on a cutting board The second quarter has been cored The third quarter has also been peeled The final quarter has been cut into half inch or less cubes

Add about 1 tablespoon each of rosemary, thyme, and sage, and 1 teaspoon each of salt and pepper.
Simmering onions, celery, and apples with herbs sitting on top not yet stirred inSalt and pepper grinders

Lightly chop half a cup of shelled walnuts and add to the pot.
Shelled walnuts on a cutting board chopped so that no pieces are bigger than half an inch or so

Add 1 cup of apple cider to the pot.
One cup of cider in a glass measuring cup with a jug of fresh apple cider in the background

Bring to a boil and let it simmer gently until the onions are tender.
Herbs onions celery apples walnuts and cider gentling simmering in the pan

Turn off the heat and add about 1/3 of a 7 ounce bag of bread crumbs.
Back of breadcrumb package showing 7 ounce sizeFront of breadcrumb package Pepperidge Farm Herb Seasoned classic stuffing

Lightly toss it in, add another 1/3 bag. Stir again, and then add the rest of the bread crumbs and toss the mixture lightly. Let it sit for a few minutes and toss lightly; repeat until the crumbs are equally softened.
First third of breadcrumb addedSecond third of breadcrumbs added and gently mixed in

The stuffing is now ready to put into the turkey.

For the rest, lightly beat one egg into another cup of cider. Drizzle this into the stuffing, mixing frequently. If you are cooking the entire batch separately, you may need to add cider or water until the mixture is wet but not sopping.

Butter an oven-safe baking dish and put the stuffing in. Press it in only hard enough so that there are no voids. Cover the dish with a lid or tin foil.

Bake in a 325-350°F oven until the edges start to brown and pull away from the edges, usually 40 minutes or so. The internal temperature should be at least 165°F.
If you're using a deep dish, it may take longer, and you should use the lower temperature (325°F) so it doesn't get too dried out on the edges.