Sourdough Rye Stuffing With Ham And Cheese

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One 1 1/2-pound loaf of sourdough rye bread, cut into 1/2-inch cubes

1 1/2 sticks (6 ounces) unsalted butter, 4 tablespoons melted

1/4 cup plus 2 tablespoons freshly grated Parmesan cheese

1 large onion, coarsely chopped

6 medium scallions, coarsely chopped

2 celery ribs, finely chopped

1/2 pound ground country ham (see Note) or minced prosciutto

2 large McIntosh apples, cored and cut into 1-inch dice

1 tablespoon minced thyme

Salt and freshly ground pepper

4 cups chicken stock or canned low-sodium broth

2 large eggs

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