Ingredients

• 9 tablespoons unsalted butter, plus more for the baking dish
• 2 medium onions, diced
• 2 medium firm cooking apples (such as Cortland), chopped
• 1 tablespoon minced fresh thyme
• Kosher salt and freshly ground pepper
• 1/2 cup slivered almonds
• 1/2 cup walnuts, chopped
• 1/4 cup sunflower seeds
• 1/4 cup dried blueberries
• 1/4 cup dried cranberries
• 4 cups low-sodium vegetable broth
• 2 large eggs
• 1/4 cup chopped fresh parsley
• 16 cups stale multigrain bread cubes

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Instructions

1. Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 8 tablespoons butter in a large skillet over medium heat. Add the onions, apples and thyme, season with salt and pepper and cook, stirring, until the onions are soft, about 3 minutes. Add the almonds, walnuts, sunflower seeds, dried blueberries and dried cranberries. Add the broth and bring to a simmer.
2. Whisk the eggs and parsley in a large bowl. Add the bread, then pour in the broth mixture and toss.
3. Transfer the stuffing to the prepared baking dish and dot with the remaining 1 tablespoon butter. Cover with aluminum foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.
4. Photograph by Kana Okada