3 tsp butter

2 packages cornbread cubes or stuffing (unseasoned if possible)

2 cups chopped celery

1 cup chopped onion

2 or 3 large Cortland apples

1 tsp salt

1 cup chicken broth

1/2 tsp fresh ground pepper

1/2 tsp thyme

6 tbsp fresh sage or 1 1/2 tsp dried sage

Melt the butter in a dutch oven or large pot

Saute the celery and onion until just beginning to get soft, but not fully cooked

Add the chopped apple and cook for 2 minutes

Add the stuffing. If the stuffing was seasoned, taste and adjust other spices

Add the spices and mix well

Pour in the chicken broth. Stuffing should be sticky but not soggy

Stuff the bird