Roasted Apple Cranberry Cornbread Stuffing

Ingredients

• 12 oz. fresh cranberries
• 2 apples*
• 2 Tbsp Baker's Corner Brown Sugar
• 1/4 tsp salt
• 4 Tbsp Countryside Creamery Salted Butter
• 1 yellow onion
• 3 ribs celery
• 3 cups water
• 2 6 oz. boxes Chef's Cupboard Cornbread Stuffing Mix
• 1/2 cup Southern Grove Pecan Halves

Directions

1. Heat the oven to 400ºF. Cut the cores from the apples, then dice them. Put the apples, cranberries, brown sugar, and salt in a large baking dish, and toss until the fruit is evenly coated with the sugar. Roast for 20 minutes. Give the fruit a stir, slide it back into the oven, and continue roasting for 10-15 minutes, until the cranberries have popped open and look wrinkly.
2. While the fruit is in the oven, dice the celery and onion. Put the butter in a large pot, then add the celery and onion. Cook over medium heat for about 5 minutes, until the onions are soft and translucent. Chop the pecans.
3. Pour 3 cups water into the pot with the celery and onion. Cover the pot, raise the heat to high, and bring the water to a boil. When it boils, stir in the cornbread stuffing mix just long enough to combine. Shut off the heat, cover the pot, and let the stuffing sit for 5 minutes so it can soak up the liquid.
4. Once the stuffing has rested, scrape in the roasted apples and cranberries, then add the chopped pecans. Fold everything gently through the stuffing. Serve immediately, or move it to a baking dish and bake at 350ºF for about 15 minutes to crisp the top.