8 cups cubed bread (1/2 inch cubes)
1/2 cup butter
1 cup finely chopped onion
1 cup finely chopped celery
1 cup finely chopped apple
1/2 cup of dried cranberries
1 teaspoon of sage
1 teaspoon of thyme
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
2 lightly beaten eggs
1 teaspoon salt
1/2 teaspoon pepper
1 cup chicken broth

Preheat oven to 350°

Spread bread cubes in one layer on 2 large baking sheets.
Bake for about 12 minutes or until cubes are dry, but not browned.
Allow bread cubes to cool.
Place cooled cubes in a large mixing bowl.
Sprinkle in the cinnamon and nutmeg, and stir.
Melt butter in a large saucepan over medium high heat.
Add onions and celery and sauté for about 10 minutes or until onions are translucent, but not browned.
Add sage and thyme to vegetables and sauté an additional 2 minutes.
Add vegetable herb mixture to bread cubes and stir to mix.
Add apples and dried cranberries to mixture and stir.
Pour lightly beaten eggs into mixture and stir to blend.
Add salt and pepper and stir to mix.
Add chicken broth and stir to thoroughly combine all ingredients.
If the stuffing is too dry, add more broth, 1 tablespoon at a time, being careful not to over dampen or stuffing will be soggy.
Transfer stuffing to a buttered 13x9 inch baking dish and bake for approximately 50 minutes or until the top is golden brown.

This recipe can also be used with Gluten free products to accomodate guests with gluten allergies.