Traditional Supper Stuffing Rachael Ray   From Every Day with Rachael Ray November 2007 FOUR SERVINGS 1 loaf farmhouse-style bread, cut into 1-inch cubes (4 to 5 cups) 1 teaspoon poultry seasoning (1/3 palmful) 5 tablespoons butter 4 McIntosh apples, coarsely chopped 2 onions, chopped 6 ribs celery from the heart, chopped 1 bay leaf Salt and pepper 2 pounds rotisserie or leftover chicken or turkey, skin discarded and meat chopped 1/3 cup flat-leaf parsley (a generous handful), chopped One 32-ounce container (4 cups) chicken broth 2 tablespoons flour 1. Preheat the oven to 325°. Scatter the bread on a baking sheet and season with the poultry seasoning. Toast in the oven until golden, 10 to 12 minutes. Set aside. 2. In a large skillet, melt 3 tablespoons butter over medium heat. Add the apples, onions, celery and bay leaf, season with salt and pepper and cook until tender, 7 to 8 minutes. Stir in the chicken, parsley and 2 cups chicken broth and cook until heated through, 3 to 4 minutes. Stir in the bread cubes. 3. In a small saucepan, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour for 1 minute, then whisk in the remaining 2 cups chicken broth. Season the gravy with salt and pepper. 4. Discard the bay leaf. Serve the stuffing in large shallow bowls, topped with the gravy.

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