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1
Melt the butter in a large skillet and saute the chopped onion and celery in it until they are soft and just starting to color.
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2
Add about a teaspoon of salt, pepper to your taste, the herbs, and the cider vinegar.
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3
Stir well and remove from the heat.
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4
In a very large mixing bowl, combine the bread cubes, chopped apples, raisins, and chopped walnuts.
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5
Add the sauteed vegetables and herbs with all their butter, and toss everything together until it is thoroughly combined.
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6
Drizzle on about half the broth, toss again, and test.
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7
You are aiming for a mixture that is soft and moist throughout, but not soggy or soupy.
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8
Keep adding broth, a little at a time, mixing everything up well after each addition, until you have the consistency you like.
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9
The amount of broth used will vary quite a bit, depending on what kind of bread is used and how dry it is.
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10
If you are roasting a turkey, and plan to bake the stuffing separately but want the flavor of the turkey in it, you could add some drippings in place of part of the broth.
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11
In that case, however, cut down a little on the butter.
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12
If, on the other hand, you plan to stuff a turkey, leave the stuffing just a little on the dry side.
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13
When the texture feels right, taste and correct the seasoning with more salt or pepper if needed.
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14
Spoon the stuffing into two buttered casseroles, or one very large one, cover well, and bake at 350 for about 45 minutes.
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15
Or spoon it into a turkey that has been prepared for roasting.
