Apple Cranberry Stuffing

This comes from last year.  I wanted to try something new for Thanksgiving....something different.  So, I searched and searched online, and found this.  I have made it twice this year, once for Thanksgiving, and once for a Christmas party.


Ingredients
2 cups chicken broth
1 cup dried cranberries
¼ cup butter
½ onion, chopped
1 cup celery, chopped
2 Granny Smith apples, cored and chopped
3 eggs
½ tsp salt
¼ tsp black pepper
1 can cream of chicken soup
½ tsp cinnamon
2 packages Hawaiian sweet rolls


Directions
On the night before, cut Hawaiian rolls into ½-inch cubes.  I cut them through the center (top-bottom), then slice each into thirds, and into thirds the other way.  Spread out and set onto cookie racks to dry overnight.

Preheat oven to 350*.  Lightly grease a 13x9x2 baking dish.

In small bowl, combine chicken broth and cranberries.  Let sad for 30 minutes.

In large skillet, melt butter over medium heat.  Add onions, celery, salt, and pepper.  Cook for 5 minutes, stirring frequently or until tender.  Add apples and cook for 5 minutes, stirring frequently.  Remove from heat and place in a large bowl.

In a small bowl, beat 3 eggs.  Set aside.

In the large onion/celery/apples bowl, stir in cranberry mixture, chicken soup, and cinnamon.  Add Hawaiian rolls, stirring gently to combine.  Add eggs.  Spoon mixture into prepared dish.

Bake at 350* for 30-40 minutes, or until center is set.