cranberry-apple stuffing

By smmthill

Ingredients

• 1/2 c butter or margarine
• 3 med stalks celery (with leaves), chopped (1 1/2 c)
• 1 large yellow onion, chopped (1 c)
• 6 c crumbled corn bread or 6 c corn bread stuffing mix (2 8 oz packages)
• 6 c dry white or wheat bread cubes
• 2 c chopped unpeeled tart cooking appels, such as Granny Smith
• 1 c dried cranberries, cherries or raisins
• 2 T snipped fresh sage or 1 1/2 t dried sage leaves, crushed
• 1/2 t salt
• 1/2 t ground black pepper
• 1 3/4 to 2 c chicken broth (if using stuffing mix use 3 to 3 1/4 c chicken broth)

Details

Servings 12

Preparation

Step 1

1. In a large Dutch oven, melt butter over med heat. Cook and stir celery and onion in hot butter about 5 min. or until tender. Remove from heat.
2. Stir corn bread, bread cubes, apples, cranberries, sage, thyme, salt and pepper into onion mixture. Drizzle with enough broth to moisten, tossing lightly.
3. Spoon stuffing into a 13x9x2 in baking dish (3 qt. rectangular). Bake, covered, in a 325 oven for 35 min. Uncover; bake 15 to 20 min more or until heated and to desired moistness.

Note: To make 6 c bread cubes, cut 12 slices of bread into 1/2 in cubes. Spread in 15 1/2 x 10 1/2 x 2 in baking pan. Bake in 300 oven 10 to 15 min or until cubes are dry, stirring twice; cool. (Bread will continue to dry as it cools.) Or let bread stand, loosely covered, at room temperature 8 to 12 hours.