Makes 2 Loaves 

2 boxes Simple Mills Artisan Bread Mix, follow loaf directions 

6 egg 

½ cup water 

4 tbsp olive oil 

4 tbsp apple cider vinegar 

For the Stuffing 

2 celery ribs, sliced 

1 bulb garlic, minced 

2 cup white wine 

2 leeks, sliced and rinsed in a bowl of cool water to remove any sandy dirt 

1 large white onion, diced 

1 apple, diced 

1 egg 

¼-½ cup chicken bone broth 

¼ cup olive oil 

1-2 tsp salt 

8 small dried sage leaves 

1 tsp pinch of thyme 

4 tbsp butter, cut into small pieces 

BAKE bread ahead of time according to the loaf directions provided on the back of the Simple Mills Artisan Bread mix box and allow to cool completely. You should make 2 individual loaves of  bread. 

PREHEAT oven to the lowest setting. 

TEAR the loaves of bread into 1-inch chunks and spread on a large baking sheet.  

DEHYDRATE until completely dried out and slightly crispy, about 1-2 hours. You can also use a dehydrator or air fryer. 

PREHEAT oven to 350ºF and oil a 9x13 inch baking dish. 

ADD olive oil to a large skillet over medium heat and saute the onion and garlic until slightly caramelized, about 10-15 minutes. 

ADD celery, leeks, sage, and thyme, and cook until softened.  

POUR white wine into the mixture, and bring to a simmer. Cook for 5-10 minutes to cook off the alcohol. 

SEASON with salt and pepper, adding more if needed. 

MIX together the egg and bone broth in a large bowl. 

ADD the dehydrated bread and apple, and pour the white wine mixture over the top, evenly distributing throughout. 

TOSS well to combine, then let sit for 5 minutes to allow the bread to absorb the liquid, tossing a few more times. 

SCOOP the bread mixture into the prepared baking dish and dot with butter. 

BAKE the stuffing for 40-50 minutes. 

SERVE immediately. Enjoy!