Apple Shallot Stuffing

Directions

1. 1
   Preheat oven to 325F.
2. 2
   Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 20 to 25 minutes total.
3. 3
   Cool bread in pans on racks, then transfer to a large bowl.
4. 4
   Melt butter in a 12-inch heavy skillet over moderate heat, then add shallots and cook, stirring frequently, until shallots are well browned, 15 to 20 minutes.
5. 5
   While shallots are cooking, peel, core, and coarsely chop apples.
6. 6
   Boil currants and cider in a 1-quart heavy saucepan, stirring occasionally, until cider is absorbed, 6 to 8 minutes.
7. 7
   Add apples to browned shallots along with marjoram, salt, pepper, nutmeg, and allspice and cook, stirring occasionally, until apples begin to soften, about 8 minutes.
8. 8
   Transfer currants and apple mixture to bowl with bread cubes, then add walnuts, zest, and stock and toss well.
9. 9
   Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish.
10. 10
    Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.