Cornbread, Apple And Sage Stuffing

• 2 Tablespoons Butter
• 3/4 cups Onion, Diced
• 3/4 cups Celery, Diced
• 3 whole Sage Leaves, Sliced Thin
• 1 cup Peeled, Cored And Diced Apple
• 1/2 teaspoons Thyme, Dried
• 1/2 teaspoons Salt
• 1 teaspoon Black Pepper
• 4 cups Cornbread Stuffing Mix (I Used Glutino Gluten Free Cornbread Stuffing)
• 1 whole Egg, Beaten
• 2 cups Vegetable Broth
• 1/4 cups Dried Cranberries

1. Preheat oven to 350 F. Spray a 9x13 baking dish with cooking spray.
2. In a large skillet over medium heat add butter, onions, celery and sage. Cook until softened and fragrant, about 5 minutes. Add the apples and seasonings and saute until softened, about 5 minutes.
3. Add apple mixture into a large bowl with the stuffing bread chunks. Add egg, vegetable broth and cranberries; mix until combined. Gently press the mixture into a greased 9x13 baking dish.
4. Cover the dish of stuffing with foil and bake for 25 minutes. Take the foil off and bake for 15 more minutes.
5. To make vegan, omit the egg and add a pinch more vegetable broth if mixture seems dry.

butter, onion, celery, sage, apple, thyme, salt, black pepper, stuffing mix, egg, vegetable broth, ubc

Taken from tastykitchen.com/recipes/breads/cornbread-apple-and-sage-stuffing/ (may not work)