Corn Bread Apple Raisin Stuffing

Ingredients

3/4 Cup butter

2 large stalks celery (with leaves), chopped (1 1/2 cups)

1 large onion, chopped (1 cup)

9 Cups corn bread cubes (just a normal sized batch of cornbread)

1 1/2 teaspoons chopped fresh (or 1/2 teaspoon) dried thyme leaves

1 1/2 teaspoons salt

1/2 teaspoon ground sage

1/4 teaspoon pepper

3 Cups finely chopped apples

3/4 cup raisins

Directions

In 4-quart Dutch oven, melt butter over medium-high heat. Cook celery and onion in butter, stirring occasionally, until tender; remove from heat.

Add the remaining ingredients to Dutch oven. Add Chicken broth if too dry. Leave in Dutch oven or place in casserole dish that has been greased.

Bake, covered, at 325 F for 35 to 40 minutes or until heated through. (For a crisper, browned top, uncover stuffing during the last 15 to 20 minutes)