apple pecan dressing - stuffing

like my roasted turkey i wanted to make the “all american” stuffing. last year was the first time i made it. I researched for days but can not remember where i found the actual recipe i used, anyway, i ended up combining it with other recipes. when i made it last year, there was just too much butter, and you could not taste anything else. i love butter, but i guess i have my limits. this year, i decided to cut the butter amount by at least half, and it came out just right. i could finally taste the sweetness of the apples, the flavor of the bread, and the pine nuts. everything was balanced.
i did not make the stuffing inside the turkey, making it separately gave the dish a different flavor. i wanted the stuffing's flavor to compliment the turkey, not blend with it. another thing that is nice about preparing the stuffing separately, is that you can make it the day before, which is a big plus.

INGREDIENTS
1/2 cup melted butter
2 large onions chopped
4 garlic cloves chopped
3/4 cup chopped celery
1 loaf of bread chopped roughly in food processor
2 large apples peeled, cored and chopped
1/2 cup pine nuts
1 cup chicken broth
2 eggs
1 tbs dried sage crumbled
salt and pepper
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PREPARATION
saute chopped onion, garlic, and celery in butter. in large bowl combine onion mixture, bread, apples and pie nuts.
add broth, eggs, sage, salt and pepper, mixing gently.
place the mixture in a greased casserole. cover with foil paper and bake at 325 degrees for 25-30 minutes. uncover for the last 5-10 minutes.