Cranberry-Apple Corn Bread Stuffing

Ingredients
1/2 cup butter or margarine
3 medium celery stalks (with leaves), chopped (1-1/2 cups)
1 large yellow onion, chopped (1 cup)
6 cups crumbled corn bread or 6 cups corn bread stuffing mix (two 8-ounce packages)
6 cups dry white or wheat bread cubes
2 cups chopped unpeeled Granny Smith apples
1 cup dried cranberries, cherries, or raisins
2 tablespoons snipped fresh sage leaves or 1-1/2 teaspoons dried sage leaves
1 tablespoon snipped fresh thyme leaves or 1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1-3/4 to 2 cups chicken broth (if using stuffing mix use 3 to 3-1/4 cups broth)
Directions 1. In a large Dutch oven melt butter over medium heat. Cook and stir celery and onion in hot butter about 5 minutes or till 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 to combine. 3. Spoon stuffing into a 3-quart baking dish (13x9x2-inch). Bake, covered, in a 325 degree F. oven for 35 minutes. Uncover; bake for 15 to 20 minutes more or till heated through and to desired moistness. Makes 12 to 14 servings.