1. Preheat the oven to 350F. Spread the cubed bread out onto two sheet pans so that all the bread is in an even layer. Drizzle a generous amount of olive oil over top and toss the bread to coat. Season with a pinch of salt. Toast the bread for 15 minutes. Let cool slightly.

2. Meanwhile, heat a large sauté pan over medium heat. Add enough olive oil to coat the bottom of the pan. Add the onions, celery, leeks, and sprigs of thyme. Season with a pinch of salt. Let sauté until tender and caramelized, about 6-8 minutes. Stir in the chopped rosemary and 4 tablespoons of butter. Let the butter melt. Turn off the heat and remove the thyme sprigs. Set aside.

3. Heat another large sauté pan over medium heat. Add the remaining two tablespoons of butter and let melt. Add the apples and cook until caramelized, about 5-6 minutes. Add the honey, a splash of water, and a pinch of salt. Let the mixture come to a bubble. Simmer for 1 minute or so until slightly thickened. Turn off the heat and set aside.

4. Meanwhile, beat the eggs in a very large bowl. Whisk in the chicken stock. Add the toasted bread cubes to the bowl, making sure as much bread as possible is submerged in the liquid. Let sit for 5 minutes. Gently mix the bread so that the cubes on top are now submerged in the liquid. Let sit another 5 minutes so that the bread absorbs most of the liquid.

5. Fold the onion mixture and the ¾ of the apple mixture into the soaked bread, trying to keep the bread cubes slightly intact. Transfer the bread mixture to a deep, 9×13” buttered baking dish.

6. Top the stuffing with the shredded gouda cheese and remaining apple mixture (with all the honey included). Distribute the prosciutto across the top, tucking each slice into the bread.

7. Bake the stuffing uncovered at 350F for 45 minutes, or until golden brown and cooked through.