Sweet Potato and Apple Stuffing

1 round loaf (2 pounds) honey whole wheat bread from Great Harvest Bread Co.

1 stick salted butter

5 ribs celery finely chopped

½ pound baby bok choy

4 cups peeled and cubed sweet potatoes

4 cups apples peeled and cut

2 cups chicken broth or more as needed

½ cup dried cranberries

¼ cup slivered almonds

1 can (8 ounces) sliced water chestnuts

2 teaspoons fresh thyme

2 teaspoons fresh sage

2 teaspoons fresh rosemary

Cut the top off the loaf and pull out the bread inside, creating bowl. Cube the bread and measure 6 cups. Spread on a baking sheet and dry out at room temperature for 1 day.

Heat oven to 350 degrees and spray a 9-by-13-inch baking dish with nonstick spray.

In a 12-inch skillet melt butter over medium heat and sauté celery and bok choy for about 5 minutes or until tender. Add sweet potatoes and apples and cook about 10-12 minutes more or until tender. Transfer to a bowl and add the cubed bread, broth, cranberries, water chestnuts, thyme, sage, rosemary and almonds. Put stuffing into the prepared baking dish and cover with tin foil. Bake 35 minutes or until heated through. remove the baked stuffing and place into the carved bread for a beautiful presentation.

Serves 10 to 12.

Roberta Fahey, Arlington Heights