Crispy Herb and Apple Stuffing

I made my first Turkey last year, (we hosted dinner for our friends Saturday and went to our family's on Sunday). Most of the direction was given to me over the telephone by my mom and grandmother. Billy took all the guts out, (as I would say did the dirty work!). I also did not have a baster and had to lift and pour each time. Also, I opted not to stuff the turkey with the stuffing, but a peeled lemon which turned out nice. The bouquet garni really made the bird (using 1/2 for the turkey and half for the stuffing). It turned out well and maybe a bit small since there was nothing left but bones. This year we look forward to going to our family's only for Thanksgiving since our kitchen is undergoing renovations. Hope everyone has a fantastic Thanksgiving this year!!!

Serves 8 to 10
Ingredients
1/2 cup (1 stick) unsalted Butter
3 cups chopped Onions (about 1 pound)
2 cups chopped Celery (4 to 5 stalks)
1/4 cup chopped fresh thyme from your Bouquet Garni
2 tablespoons chopped fresh sage Bouquet Garni
2 tablespoons chopped fresh rosemary Bouquet Garni
12 cups (generous) 1-inch cubes day-old Rustic Ruecht Boule with crust (about 1 1/4 pounds)
2 chopped apples
2 large Eggs
1 1/2 teaspoons fine Sea Salt
1 teaspoon coarsely ground Black Pepper
1 cup (or more) Vegetable Broth
Melt butter in heavy large skillet over medium heat. Add onions and celery. Sauté until vegetables are tender, about 12 minutes. Add all herbs; sauté 1 minute longer. DO AHEAD: Can be made 1 day ahead. Transfer to bowl, cover, and chill.
Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool. Butter 13x9x2-inch baking dish. Stir vegetable mixture and apples into bread. Whisk eggs, salt, and pepper in small bowl to blend; whisk in 1 cup broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish. Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.
Giselle

Cilantro & Chard Soup

Makes 4 main-course servings
3 tablespoons olive oil
2 medium onions, halved lengthwise, then thinly sliced crosswise
1 1/2 teaspoons salt
1/4 teaspoon turmeric
6 cups water
1/4 lb dried linguine, broken into 2-inch pieces (1 cup)
12 fresh chard leaves, stems and center ribs discarded and leaves coarsely chopped (8 cups)
1 (15- to 19-ounce) can kidney beans, rinsed and drained
1/2 cup finely chopped fresh cilantro
1tsp dill
1tsp parsley
Accompaniments: sour cream; lemon wedges

Heat oil in a 4-quart wide heavy pot over moderately high heat until hot but not smoking. Add onions and salt, then reduce heat to moderate and cook, stirring occasionally, until golden, 15 to 20 minutes. Reserve 1/4 cup onion.
Add turmeric to onions in pot and cook, stirring, 1 minute. Add water and bring to a boil. Add linguine and boil, uncovered, until tender, about 10 minutes. Stir in chard and beans and simmer, stirring occasionally, until chard is tender, about 5 minutes. Remove from heat. Stir in herbs, and salt and pepper to taste.
Serve soup topped with reserved onion.