My favorite.

Make 2 bags Pepperidge Farm Cornbread stuffing as directed.

Separately, in a large skillet, in a little olive oil, brown one sweet onion, coarsely chopped.

Add 2 cups peeled, cored, chopped tart green apples. Brown.

Add 2 cups thickly sliced celery stalks. Brown.

Add ground black pepper, garlic powder to taste.

Lightly blend into cornbread stuffing.

Put stuffing in a greased baking dish in 375-degree oven covered until heated through.

Then uncovered ’til crispy on top.