Hearty Granny Smith Apple Stuffing Casserole

1 loaf hearty bread (multi grain), toasted lightly then cut into 1 inch cubes
4 Tbsp butter
2 onions, diced
4 stalks celery, diced small
1/2 tsp salt
1/4 tsp black pepper
2 Granny Smith apples, cored and diced small
2 cups chicken broth
1 cup fresh chopped parsley
1/4 cup fresh chopped sage
2 large eggs, whisked well

Heat oven to 400 degrees. Get out a large casserole dish and coat the insides all over with butter or oil.
In a large pot over medium heat, add the butter, stir until melted, then add the onion, celery, salt, and pepper, cooking and stirring until both are softened; about 7 or 8 minutes.
Add the apples, stir and cook for 2 more minutes.
Add the broth, stir and bring to a gently rolling boil, then remove from heat.
Put the bread cubes in a large bowl, add the apple-broth mixture from pot into the bread cubes, add the parsley and the sage, and toss well to combine, making sure all the bread is moistened.
Drizzle the beaten egg over the bread mixture and toss well to distribute egg throughout mixture.
Spoon into casserole, put on cover, and bake in preheated oven for 15 minutes, then uncover and bake for an addition 5 to 10 minutes or until stuffing browns slightly and pulls away from the sides of the casserole.
Remove from oven and let sit for 3 to 5 minutes.
Serve warm.
Serves 6.