Apple Pecan Cracker Stuffing

• 1 (4.25 -oz.) box Blue Diamond Pecan Nut Thins
• 2 tablespoons butter
• 3/4 cup peeled, chopped green apple
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup dried cranberries
• 1 1/2 tablespoons maple syrup
• 1/2 tablespoon chopped fresh rosemary or 1/2 teaspoon dried
• 3/4 cup vegetable broth, plus additional if necessary
• Salt and pepper to taste

Prep time: 20 minutes

Cook time: 15 minutes

Preheat oven to 375°F. Make a small slit in bag of Blue Diamond Nut Thins and press to remove some air. Squeeze bag with your hands to crush crackers into small pieces; set aside. Melt butter in a medium skillet. Add apple and onion and cook over medium heat, stirring frequently, for 5 minutes. Add celery and cook for 5 minutes more. Stir in cranberries, broth, maple syrup and rosemary; cook and stir for 5 minutes more or until broth has been absorbed and crackers are tender. Season to taste with salt and pepper.

Makes enough to stuff 4 chicken breasts or boneless pork chops.