Fantastic Stuffing Recipe

I've made it the past several Thanksgivings with good results (and I'm a bad cook so this is cool, lol).

Cranberry-Apple Bread Stuffing

1/2 cup butter
3 medium celery stalks with leaves chopped
1 cup chopped yellow onion
6 cups crumbled corn bread or 6 cups corn bread stuffing mix (two 8 oz packages)
6 cups dry white or wheat bread cubes
2 cups chopped unpeeled Granny Smith apples
1 cup dried cranberries, cherries or raisins (I use dried cherries)
2 Tbsp snipped fresh sage leaves or 1-1/2 tsp dried sage leaves
1 Tbsp snipped fresh thyme leaves or 1 tsp dried thyme leaves
1/2 tsp salt
1/2 tsp ground black pepper
1-3/4 to 2 cups chicken broth (if using stuffing mix, use 3 to 3-1/4 cups broth)

In large dutch oven (I don't know what a 'dutch oven' is...I use the biggest pot I have, lol...is that a dutch oven?), melt butter over medium heat. Cook and stir celery and onion in hot butter about five minutes or until tender. Remove from heat.

Stir corn bread, bread cubes, apples, cranberries, sage, thyme, salt and pepper into onion mixture. Drizzle with enough broth to moisten, tossing lightly to combine.

Spoon stuffing into a 3 quart baking dish (13 x 9 x 2). Bake covered in 325 degree oven for 35 minutes. Uncover; bake for 15 to 20 minutes more or until heated thru and to desired moistness. Makes 12 to 14 servings.

Between this recipe and my candied sweet potatoes and apples, I wonder if I have my in-laws fooled into thinking I can cook. Probably not.