Herb Apple Stuffing

Ingredients:
2 loaves of Kneady Mama Sourdough bread cut into 1-in. cubes
4 Tbsp. unsalted butter (1/2 stick)
2 c. chopped celery (~5 large stalks)
2 c. chopped onions (~2 medium onions)
2  apples, cored and coarsely chopped
2 Tbsp. chopped fresh flat-leaf parsley
1 1/2 tsp. finely chopped fresh rosemary leaves
Kosher salt
Black pepper
1/2 tsp of Hippy Pilgrim Thanksgiving Blend
3 c. Hale Bone Broth

Directions:
Step 1. Preheat oven to 300 degrees F. Arrange bread cubes on 12 by 18-inch jelly-roll pan. Bake 7 minutes.
Step 2. Meanwhile, in 12-inch skillet, heat butter on medium-high heat until melted. Add celery, onions, apples, parsley, rosemary, 2 teaspoons salt, 1/2 teaspoon Hippy Pilgrim Thanksgiving blend, and 1/2 teaspoon pepper. Cook 10 to 15 minutes or until softened, stirring occasionally.
Step 3. In large bowl, toss bread with vegetable mixture and broth. Transfer to 3-quart baking dish. Cover with aluminum foil; bake 30 minutes. Uncover and bake another 15 to 20 minutes or until top is golden.