Cranberry Apple Stuffing

8 oz. of dry seasoned stuffing mix
3 Tbsp. butter
1/2 onion, chopped
1 celery ribs, chopped
2 small Granny Smith apple, peeled and cut into 1/2 inch pieces
1 tsp. minced garlic
1/2 cups chopped pecans (8 oz.), toasted
1 cup dried cranberries
1/2 Tbsp.chopped fresh sage
1 tbsp chopped fresh thyme
1/2 to 1 cup chicken broth
1 egg

Preheat oven to 350°F.

Add butter to skillet and cook onions, stirring until softened, about 7 minutes. Add celery, apple and garlic and cook, stirring 2 minutes. Transfer to bowl and stir in bread, pecans, cranberries, sage, thyme and salt and pepper to taste. Stir in the egg and broth until stuffing is moist but not soggy (Use 1/2 to 1 cup broth if you like a dry stuffing, 1 1/2 cups if you prefer it moist.) Cover with foil and bake in middle of oven 30 minutes, then uncover and bake until bread is golden and stuffing is heated through, 20 to 25 minutes more.

aslo you can Use dried apples in place of granny smith apples.