Perfect for Thanksgiving, which will be here before you know it!
Cranberry Apple Corn Bread Stuffing
1/2 cup butter
3 medium celery stalks (with leaves), chopped (1 1/2 cups)
1 large yellow onion, chopped (1 cup)
6 cups crumbled corn bread
6 cups dry white bread cubes
2 cups chopped, unpeeled Granny Smith apples
1 cup dried cranberries
2 tablespoons snipped fresh sage leaves (1 1/2 teaspoons dried)
1 tablespoon snipped fresh thyme leaves (1 teaspoon dried)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 3/4 to 2 cups chicken broth
In a large dutch oven melt butter over medium heat.
Cook and stir celery and onion in hot butter about 5 minutes or until tender.
Remove from heat.
Stir in corn bread, bread cubes, apples, cranberries, sage, thyme, salt and pepper.
Drizzle with enough broth to moisten, tossing lightly to combine.
Spoon stuffing into a 3 quart baking dish.
Bake at 325 degrees, covered, for 35 minutes.
Uncover and bake for 15 to 20 minutes more.