• 1 loaf farmhouse-style bread, cut into 1-inch cubes (4 to 5 cups)
• 1 teaspoon poultry seasoning (1/3 palmful)
• 5 tablespoons butter
• 4 McIntosh apples, coarsely chopped
• 2 onions, chopped
• 6 ribs celery from the heart, chopped
• 1 bay leaf
• Salt and pepper
• 2 pounds rotisserie or leftover chicken or turkey, skin discarded and meat chopped
• 1/3 cup flat leaf parsley (a generous handful), chopped
• One container chicken broth (32 ounce container (4 cups)
• 2 tablespoons flour

Preheat the oven to 325°F.

Scatter the bread on a baking sheet and season with the poultry seasoning. Toast in the oven until golden, 10-12 minutes. Set aside.

In a large skillet, melt 3 tablespoons butter over medium heat. Add the apples, onions, celery and bay leaf, season with salt and pepper and cook until tender, 7-8 minutes. Stir in the chicken, parsley and 2 cups chicken broth and cook until heated through, 3-4 minutes. Stir in the bread cubes.

In a small saucepan, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour for 1 minute, then whisk in the remaining 2 cups chicken broth. Season the gravy with salt and pepper.

Discard the bay leaf. Serve the stuffing in large shallow bowls, topped with the gravy.

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