3 med. size onions, chopped (1 1/2 c.)
1/2 c. chopped celery
4 tbsp. butter
3 c. finely diced, cored, baked apples
1/2 tsp. leaf thyme, crumbled
3 c. whole wheat bread crumbs
1/4 c. chopped parsley
1/2 tsp. leaf sage, crumbled
1/4 tsp. ground nutmeg
2 env. or tsp. instant chicken broth
1/2 c. hot water

Saute onions and celery in butter in skillet until soft, 5 minutes. Stir in apples, continue cooking and stirring 3 more minutes. Remove from heat. Combine with bread, parsley, sage, thyme, nutmeg, instant chicken broth and water. Toss until evenly moist. This stuffing can be used with roast chicken, baked ham or braised sausages. Makes about 5 cups.