When not hosting Thanksgiving, bring stuffings. This is my fave.

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, 2 cups thickly sliced celery stalks. Brown. Add ground black pepper, garlic powder to taste.

Blend mixture loosely into the cornbread stuffing. Put in a baking dish in 375 degree oven covered until heated through.

When ready to eat at your host’s home, pop into a hot oven uncovered to reheat and crisp on the top before serving.