Apple And Walnut Stuffing

• 3 tablespoon butter
• 1/2 cup finely chopped onions
• 1/2 cup finely chopped celery
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried rosemary
• 2 teaspoon onion powder
• 6 cup chicken broth
• 4 cup dried white bread 1/2-inch cubes
• salt and pepper, to taste
• 3/4 cup walnuts, coarsely chopped
• 3 granny smith apples, cut into 1/2-inch cubes

1. In a medium-sized sauce pan, melt the butter and sauté the onions and celery until soft, about 6 minutes. Season with salt and pepper to taste, and then add the dried seasonings. Add 4 cups of the chicken broth and bring to a boil. Once boiling, remove from the heat and add the dried bread cubes. Give a good stir so that the chicken broth is evenly combined. If the stuffing is too dry, add the rest of the stock in ½-cup increments until wet. Stir in the apples and walnuts and then place the stuffing into a 9-by-1-inch greased baking pan and bake for 30 minutes, covered. Remove the cover and bake for 5 minutes more until golden brown.