Cranberry Stuffing

• prepared cornbread stuffing (One 12-ounce packaged mix)
• 12 teaspoon thyme
• 12 teaspoon sage
• 14 teaspoon black pepper
• 14 teaspoon paprika
• 1 large apple, crisp, peeled, cored, chopped coarsely
• 34 cup white onion, diced
• 3 celery ribs, diced
• 34 cup dried cranberries, chopped
• 12 cup hazelnuts, halved
• 34 cup orange juice

1. Preheat the oven to 350 degrees F,
2. Cut cornbread into 1/2-inch cubes ~ Not a problem if it's crumbly; use it all anyway, putting it into a large bowl.
3. Except for the orange juice, add all the other ingredients, tossing with the cornbread until well-mixed.
4. Just before putting the stuffing in the oven, add the OJ to moisten the mixture so that it barely holds together ~ DO NOT OVER MOISTEN IT!
5. Tear off two large squares of heavy duty aluminum foil & divide the stuffing between the two squares, leaving enough foil to fold over the top to seal.
6. Then fold in both open ends one at a time, folding the edge over several times to seal.
7. You end up with two somewhat pliable, sealed baking containers ready for the oven.
8. Cook for 1 hour, then open one of the foil containers & serve.

stuffing, thyme, sage, black pepper, paprika, apple, white onion, celery, cranberries, hazelnuts, orange juice

Taken from www.food.com/recipe/cranberry-stuffing-467448 (may not work)