ROSEMARY-CRANBERRY APPLE STUFFING

Note: This is an old recipe from McCormick spices which is why their spices are listed. Any brand spices will work.

1/2 cup (1 stick) butter
2 cups chopped celery
1 cup chopped onion
2 medium-tart red apples, cored and chopped
1 bag (6-oz) dried cranberries
1 tsp McCormick Parsley Flakes
1 tsp McCormick Rosemary Leaves
1 tsp McCormick Thyme Leaves
6 cups dry, unseasoned bread cubes
1 can (14.5-oz) chicken broth
1 cup apple juice

Preheat oven to 325 degrees.
Lightly grease a 13 x 9-inch baking dish; set aside.

Melt butter in a large skillet over medium heat. Add the celery and onion; cook, stirring, 5 minutes or until softened. Stir in apples, cranberries, parsley, rosemary and thyme.

Place the bread cubes in a large bowl. Add the skillet mixture, broth, and apple juice; toss gently to coat and mix well. Spoon into the prepared baking dish. Cover with foil.

Bake 15 minutes at 325 degrees; remove the foil and bake another 20 minutes or until heated through and lightly browned.

Yield: 18 servings