Cranberry Stuffing

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 20
• prepared cornbread stuffing (one 12-ounce packaged mix)
• 1/2 teaspoon thyme
• 1/2 teaspoon sage
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1 large apple, crisp, peeled, cored, chopped coarsely
• 3/4 cup onion, diced
• 3 celery ribs, diced
• 3/4 cup dried cranberries, chopped
• 1/2 cup hazelnuts, halved
• 3/4 cup orange juice

Recipe

• 1 preheat the oven to 350 degrees f,
• 2 cut cornbread into 1/2-inch cubes ~ not a problem if it's crumbly; use it all anyway, putting it into a large bowl.
• 3 except for the orange juice, add all the other ingredients, tossing with the cornbread until well-mixed.
• 4 just before putting the stuffing in the oven, add the oj to moisten the mixture so that it barely holds together ~ do not over moisten it!
• 5 tear off two large squares of heavy duty aluminum foil & divide the stuffing between the two squares, leaving enough foil to fold over the top to seal. then fold in both open ends one at a time, folding the edge over several times to seal. you end up with two somewhat pliable, sealed baking containers ready for the oven.
• 6 cook for 1 hour, then open one of the foil containers & serve.