Ingredients
Fresh corn bread, store-bought or homemade (any other bread may be used)cut into cubes and dried overnight
2 large onions, diced
2 large golden delicious apples, diced
4 stalks of celery, diced
1 stick butter
3/4 c dried cranberries
1/2 c chopped fresh parsley
2 tsp sage
1 tsp thyme
2 tsp salt
1 tsp freshly ground pepper
1 c low-sodium chicken broth
Preparation
Cook onions, apples, celery in one stick (4 ounces) melted butter in a large skillet over medium heat about 10 minutes, until softened. Remove from heat and place in a large bowl. Toss in the bread cubes, cranberries, parsley, sage, thyme, salt and pepper. Scrape into a buttered 9-by-13-inch baking pan, pour one cup low-sodium chicken broth evenly over it. Bake in a preheated 375-degree oven for about 40 minutes or until heated through and crusty.
