Cornbread Cranberry Stuffing

Bake Easy Cornbread according to directions. Let cool for 15 minutes, then cut into cubes. If you want to use a mix instead, be sure to use two 7-ounce boxes of mix; just one box doesn't make enough.

Cook bacon in large saucepan until crisp; drain and set aside. Drain pan; do not wipe out. Add 2 tablespoons butter, then onions and garlic; cook and stir until light brown, about 8-9 minutes.

Place cornbread cubes in pan; add bacon, onion, garlic, cranberries, pecans, and apple; toss to mix. In small bowl combine 2 tablespoons melted butter, applesauce, broth, salt, pepper, and thyme leaves; drizzle over cornbread mixture and toss to mix.

Stuff into neck and large cavity of turkey; skewer to close. Roast according to directions for stuffed turkey.

Or you can put the stuffing into a greased 2-quart pan. Refrigerate until 1 hour before it's time to eat; then bake at 350 degrees F for 45-55 minutes until stuffing is hot.