I used my large cast iron skillet for this one because I could do everything in it and put it right in the oven, but it would work in any 13 x 9 casserole.

Preheat oven to 350.

2 cups Granny Smith apples, chopped
1 cup onion, chopped fine
1 cup celery chopped fine
1 stick butter
4 oz dried cranberries
1 tsp dried thyme
1 tsp dried sage
1/2 tsp dried rosemary
1/2 tsp poultry seasoning
32 oz carton chicken broth
1 12 oz bag dried stuffing (I used Pepperidge Farm’s Country-Style)
Paprika to taste.

Using an apple corer, cut apples into sections and slice into small chunks.

Heat the stick of butter in a skillet over medium-low heat. Add onions and celery. Sauté until almost transparent a bit. Add apple pieces and dried cranberries and sauté a few more minutes. Add thyme, sage, rosemary and poultry seasoning. Mix well and turn off burner.

Add dried stuffing to skillet. Mix well. Add chicken broth. Stir and mix well until dried stuffing gets moist in broth. Pat down with wooden spoon and sprinkle with paprika to taste.

Bake for approximately 1 hour or until top gets slightly browned and stuffing pulls away slightly (about 1/16 inch) from edges of skillet or casserole.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet