Apple Shallot Stuffing

• 1 loaf whole-wheat or country-style bread (1 1/2 lb), crust discarded and bread cut into 1/2-inch cubes (12 cups)
• 1 1/2 sticks (3/4 cup) unsalted butterbutter
• 1 lb shallots, chopped (3 cups)shallot
• 2 lb tart apples such as McIntosh, Gala, or Cortland
• 1 cup dried currantscurrant
• 1 cup apple cidercider
• 1 1/4 teaspoons dried marjoram, crumbledmarjoram
• 1 1/2 teaspoons saltsalt
• 1 teaspoon black pepperpepper
• 1/4 teaspoon freshly grated nutmegnutmeg
• Pinch of ground allspiceallspice
• 1 cup walnuts (1/2 lb), toasted and coarsely choppedwalnut
• 1 tablespoon finely grated fresh lemon zestlemon
• 2 cups turkey giblet stock or low-sodium chicken broth

1. 01Preheat oven to 325°F.
2. 02Spread 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. Cool bread in pans on racks, then transfer to a large bowl.
3. 03Melt 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.
4. 04While shallots are cooking, peel, core, and coarsely chop apples. Boil currants and cider in a 1-quart heavy saucepan, stirring occasionally, until cider is absorbed, 6 to 8 minutes. 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.
5. 05Transfer currants and apple mixture to bowl with bread cubes, then add walnuts, zest, and stock and toss well.
6. 06Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.

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