Ingredients

• 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

Instructions

1. 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.
2. Melt 4 tablespoons butter in heavy large skillet over high heat. Add onions and celery; sauté until tender and beginning to brown, about 10 minutes. Add apples; sauté until tender and beginning to brown, about 10 minutes. Add mixture to bread. Melt 1 tablespoon butter in same skillet. Add ham; sauté 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.)
3. 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.