Instructions: Heat the olive oil in a large nonstick saute pan over high heat until smoking hot. Add the apples and cook, without stirring, until browned, 3 to 4 minutes.

Toss and cook again to brown. Add the onion, celeriac and garlic, and saute for about 4 minutes. Add the sherry and brandy, and cook until the liquid has reduced to about 1/4 cup, about 5 minutes. Remove from the heat and let cool completely.

Combine the diced bread and cooled apple mixture in a bowl and toss well. Add the eggs and mix well. Add the chicken stock and mix well, adding additional stock if necessary to make sure the stuffing is well- moistened (to test, press a handful in your palm; it should form a solid ball but not be too wet). Add the thyme and hazelnuts, and mix well. Season with salt and pepper.

Preheat the oven to 350 degrees. Place the stuffing in a 3-quart baking dish, cover with foil, and bake about 1 hour. For crispier stuffing, remove the foil after 50 minutes of baking, place the stuffing under a medium broiler, and broil until golden brown. Serve hot.

Note: Leaving the peel on red apples will give the stuffing a rosy tinge.

Note: To toast hazelnuts, spread shelled nuts in dry skillet and cook over medium heat, stirring, about 10 minutes or until skins crack. Be careful not to burn. To remove skins, rub warm nuts with a rough cloth.

Note: If using canned chicken stock or broth, which contains quite a bit of salt, cook up a bit of the stuffing in a saute pan and taste before adding the salt. Do not taste uncooked stuffing, as it contains raw eggs.

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