Smoky Black Forest ham, celery and onion are common in stuffing, but the real surprise here is the addition of applesauce, which keeps the stuffing moist while boosting the flavor of the diced Granny Smiths.
4 cups peeled and diced Granny Smith apples (about 2 large)
4 cups chopped onions
2 cups chopped celery
1½ cups diced Black Forest ham (about 8 ounces)
1 tablespoon dried oregano
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1¼ cups unsweetened applesauce
2 tablespoons chopped flat-leaf parsley
½ teaspoon ground pepper
⅛ teaspoon salt
1 cup low-sodium chicken broth
Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
Spread bread on a rimmed baking sheet and toast, stirring occasionally, until dry and lightly browned, 18 to 22 minutes. Transfer to a large bowl.
Meanwhile, heat 1 tablespoon butter in a large skillet over medium heat. Add apples and cook, stirring occasionally, until softened, about 10 minutes. Transfer to the bowl with the bread. Add 2 tablespoons butter, onions, celery and ham to the pan; increase heat to medium-high and cook, stirring occasionally, until just starting to brown, about 5 minutes. Reduce heat to medium-low and cook, stirring occasionally, until very soft, 10 to 15 minutes more.
Add oregano, cinnamon and nutmeg; cook, stirring occasionally, until fragrant, about 1 minute. Transfer to the bowl with the bread. Add applesauce, parsley, pepper and salt and mix well. Add broth and gently stir until well combined. Transfer to the prepared baking dish. Cube the remaining 2 tablespoons butter and dot the top of the stuffing with it.
Bake until browned, 40 to 45 minutes.
To make ahead: Prepare stuffing (Steps 1 to 4) and refrigerate for up to 1 day; let stand at room temperature for 20 minutes before baking.
197 calories;8 g fat(4 g sat); 3 g fiber; 24 g carbohydrates; 6 g protein; 20 mcg folate; 24 mg cholesterol; 9 g sugars; 0 g added sugars; 324 IU vitamin A; 6 mg vitamin C; 31 mg calcium; 1 mg iron; 321 mg sodium; 209 mg potassium
Carbohydrate Servings: 1½
Exchanges: 1 fat, 1 vegetable, ½ fruit, ½ medium-fat protein, ½ starch