Country Stuffing with Ham

I started making this a few years ago with cornbread.  My daughter's fight over the leftovers!  I can't remember where I got the recipe or else I'd give credit.  Very yummy!!


       Without stuffing, the Thanksgiving meal would be incomplete: no overstuffed bellies and no excuse for ostentatious consumption of gravy. We call this “country” stuffing because of the country ham and apples. If you prefer corn bread stuffing, go ahead and use that instead of bread.
       
INGREDIENTS
3 tablespoons unsalted butter
2 cups chopped yellow onions
2 cups chopped celery
2 tablespoons minced garlic
1 fresh bay leaf, crushed
3 tart green apples, cored, peeled, and cut into
1/2-inch dice
1/2 pound Smithfield ham, cut into 1/4-inch dice
3 cups chicken stock, preferably homemade (page 54)
2 large eggs
1/2 cup heavy cream
2 tablespoons minced fresh sage
3 tablespoons chopped fresh parsley
8 cups cubed crusty bread, toasted (about 1-inch cubes)
Kosher salt and freshly ground black pepper to taste
       
DIRECTIONS
       Preheat the oven to 350°F. Butter a large baking dish. Melt the butter in a 4-quart saucepan over medium heat. Add the onions, celery, garlic, and bay leaf and gently cook until the vegetables are softened and translucent. Add the apples and ham and cook for 1 minute. Remove from the heat.  Whisk together the chicken stock, eggs, cream, sage, and parsley in a large bowl. Add the bread and gently toss to coat it evenly. Add the sautéed vegetables and toss to combine. Season with salt and pepper.
       Transfer the stuffing to the baking dish. Cover and bake for 35 to 40 minutes. Remove the cover and bake uncovered for 15 to 20 minutes longer.
       SERVES 8.