Rye And Apple Stuffing

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4 tablespoons (1/2 stick) unsalted butter, plus more for the dish

1/2 loaf rye bread, cut into 1/2-inch pieces (about 6 cups)

1/2 loaf sourdough bread, cut into 1/2-inch pieces (about 6 cups)

2 onions, chopped

4 stalks celery, cut into 1/2-inch pieces

Kosher salt and black pepper

2 Granny Smith apples, cut into 1/2-inch pieces

3 cups low-sodium chicken broth

1 cup fresh flat-leaf parsley, chopped

1/4 cup fresh sage, chopped

2 large eggs, beaten

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