5 cups 1/2-inch cubes crustless firm white bread (about 7 ounces)
5 tablespoons butter
4 cups chopped onions
2 cups chopped celery
4 cups small cubes peeled Granny Smith apples
2 1/3 cups small cubes Black Forest ham
2 tablespoons chopped fresh Italian parsley
1 tablespoon minced fresh thyme
1 tablespoon minced fresh sage
1 tablespoon minced fresh marjoram
1/2 teaspoon minced fresh rosemary
1/4 teaspoon ground nutmeg
1 1/4 cups low-salt chicken broth
2 large eggs
Preheat oven to 350�F.
Bake bread cubes on large rimmed baking sheet until dry and beginning to brown, about 12 minutes.
Place bread in large bowl and cool.
Melt 4 tablespoons butter in heavy large skillet over high heat.
Add onions and celery; saut� until tender and beginning to brown, about 10 minutes.
Add apples; saut� until tender and beginning to brown, about 10 minutes.
Add mixture to bread. Melt 1 tablespoon butter in same skillet. Add ham; saut� 5 minutes.
Add ham to bread; mix in herbs and nutmeg.
Add broth to same skillet and bring to boil, scraping up any browned bits.
Pour broth into small bowl; cool.
(Stuffing and broth can be prepared 1 day ahead. Cover separately; chill.)
Preheat oven to 350�F. Butter 13x9x2-inch glass baking dish.
Beat eggs into broth; mix into stuffing. Transfer stuffing to prepared dish.
Bake uncovered until cooked through and browned on top, about 35 minutes.
Makes 10 servings.