Ingredients:
Makes 6-8 servings 3 tablespoons olive oil 3 sprigs fresh sage 3 sprigs fresh thyme 1 large sweet onion, peeled and thinly sliced 1/2 teaspoon salt 1/4 teaspoon black pepper 3 Granny Smith apples, peeled and diced 1 cup chopped pecans 2 eggs 3/4 cup cream 1 cup chicken stock 1/2 cup apple cider 5 cups sourdough or French bread, torn into 1-inch pieces 6 sprigs parsley, chopped

Instructions:
Preheat the oven to 350 degrees. Lightly grease a 13-by-9-inch baking pan and set aside. Heat the oil in a large sauté pan over medium heat. Add the sage and thyme sprigs and allow to heat for 2-3 minutes. Remove the sage and thyme and discard. Add the onions and cook 15 minutes until caramelized. Season with the salt and pepper. Remove the onions from the pan and add the apples and pecans. Gently sauté 3-5 minutes. Meanwhile, in a large mixing bowl, whisk together the eggs, cream, stock and cider. Add the bread pieces, onions, apples, pecans and parsley. Mix the stuffing until well combined. Transfer to the prepared pan. Bake 25-30 minutes or until golden brown. Serve warm. Note: Stuffing can be stuffed into the cavity of a pork crown roast or turkey, or stuffed into winter squash shells.