A traditional stuffing made with baguette bread, celery, onion, rosemary, parsley, Granny Smith apples and an optional add of almonds.
Preheat oven to 300ºF.
Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.
In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.
Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.
Place the stuffing into the main cavity of the turkey and into the neck of the bird.. I cook a 12-pound turkey for 2 1/2 hours at 350ºF in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.