Challah Apple Stuffing Or Dressing - cooking recipe

Ingredients

2 loaves challah (about 1 pound each)
1 cup unsalted butter (2 sticks)
2 cups celery, diced
2 cups onions, peeled and diced
2 cups granny smith apples, peeled and diced
8 sprigs thyme, leaves picked and minced
3 sprigs rosemary, leaves picked and minced
6 sprigs marjoram, leaves picked and minced
3 cups low sodium chicken broth
kosher salt
fresh ground pepper, to taste

Preparation

Cut challah into 1-inch cubes and let cubes sit out in a bowl or on a baking tray, uncovered, for at least six hours to make them stale. (Alternatively, you can dry bread in a 250\u00b0F oven by laying cubes in a single layer on baking sheets and baking for about 30 minutes, or until bread is dry but not toasted (it should not start to brown at all).).
Preheat oven to 350\u00b0F.
In a large saute pan, melt butter over medium-low heat, then add onions and celery.
Add three teaspoons of salt and ground pepper to taste, and cook until onions are soft, about 8 minutes.
Add apples and herbs and cook until apples are soft, about 5 minutes more.
In a large bowl, combine challah cubes, cooked vegetables, and chicken broth.
Mix until the bread is saturated with liquid, and everything is evenly mixed.
Press stuffing into a 9x13-inch baking dish and cover with foil.
Bake at 350\u00b0F for 40 minutes; remove the foil, increase temperature to 450\u00b0F, and stuffing for another 10-15 minutes, or until the top starts to brown slightly.
Cool 10 minutes, then serve.