This is a fabulous dressing for vegetarians and carnivores alike! It’s hearty and delicious.

8 tablespoons unsalted butter
1 1/2 cups celery, diced
1 1/2 cups yellow onion, diced
3 large green apples, peeled cored and diced
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon sage
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon dried thyme
1 cup pecans or walnuts, chopped
1/2 cup dried cranberries (substitute raisins, if desired.)
16 ounce bag of herbed stuffing bread (Pepperidge farm or the like)
28 ounces vegetable broth

In a very large skillet, melt butter over medium heat. Add onions and celery. Sauté until onions just begin to turn translucent, about 7 to 8 minutes. Remove from heat.

In a large bowl, combine onion mixture, apples, nutmeg, salt, pepper, sage, cloves, thyme and cinnamon. Stir in nuts and cranberries. Mix in stuffing bread. Add vegetable broth and stir until stuffing bread is evenly moistened.

Transfer stuffing mixture to a large Pyrex dish and bake at 350 degrees for 35 minutes. Stir. Serve immediately.