Apple & Cranberry Stuffing

Preheat oven to 350°F (175°C).

Spread bread cubes on a baking sheet and toast until lightly golden, about 15 minutes.

Melt butter in a skillet over medium heat.

Add onion and celery, cook until softened, about 6 minutes.

Stir in apples, cranberries, sage, and thyme. Cook for 3 minutes.

Place toasted bread in a large bowl.

Add the apple-cranberry mixture and toss gently.

Gradually stir in chicken broth until bread is moistened.

Season with salt and pepper.

Transfer to a greased baking dish and bake uncovered for 30 minutes.