Apple Cranberry Pecan Cornbread Stuffing

• 1 package (14 Oz. Package) Cornbread Stuffing Mix
• 8 slices Bacon, Cooked And Crumbled
• 1/2 cups Celery, Chopped
• 1/2 cups Onion, Chopped
• 1/2 cups Pecans, Chopped
• 1/2 teaspoons Thyme
• 1/2 teaspoons Marjoram
• 1/2 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 1 teaspoon Rubbed Sage
• 1 cup Apple, Peeled And Chopped
• 1/2 cups Craisins
• 1 stick Butter, Melted
• 2 cans (14 Oz. Can) Reduced Sodium Chicken Broth

1. Preheat oven to 350 degrees. Cook bacon slices in skillet; remove bacon and drain. Cook the celery and onions in the bacon drippings until tender. Combine crumbled bacon, onion celery mixture, pecans, thyme, marjoram, salt, pepper, sage, apples, and Craisins in a large bowl. Stir in stuffing mix. In a separate bowl melt butter, add broth to butter, stir and pour into the large bowl of stuffing mixture. Stir well.
2. Spray a 9 x 13 baking dish with cooking spray. Spoon in stuffing mixture. Cover and bake 30 minutes. Uncover and bake an additional 15 minutes.

stuffing mix, bacon, celery, onion, pecans, thyme, marjoram, salt, ubc, apple, craisins, butter, chicken broth

Taken from tastykitchen.com/recipes/holidays/apple-cranberry-pecan-cornbread-stuffing/ (may not work)