Apple Cranberry Stuffing

8-10 servings

  • 2 Cup Chicken stock
  • 1 Cup dried cranberries
  • 1/4 c butter
  • 1 onion chopped
  • 1 red bell pepper, diced
  • 1 Cup diced celery
  • 2 large Granny Smith apples, peeled, cored, and diced
    •  ++++
  • 1 can cream of celery soup
  • 3 large eggs
  • 1/2 t ground cinnamon
  • 1 t salt
  • 1/2 t black pepper
    •  ++++
  • 8 cups Hawaiian sweet bread, cubed and toasted

    • Pre-heat oven to 350 degrees and grease a 9 x 13 casserole dish. Combine broth and dried cranberries and let stand for half an hour.

    Melt butter in skillet; add onion, celery and bell pepper. Sauté until tender, about 5 minutes. Set aside.

    In large bowl combine soup, broth and cranberry mixture, eggs, and seasonings. Stir in onion mixture. Add toasted bread cubes and stir gently until combined. Pour into prepared dish. Bake in 350 degree oven for 45 minutes, or until center is set.

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