Apple Cranberry Stuffing

2 c. chicken broth
1 c. dried cranberries
1/4 c. butter
1 onion, chopped
1 red bell pepper, chopped
1 c. chopped celery
2 Granny Smith apples, cored and finely chopped
3 large eggs
1/2 tsp. salt
1/4 tsp. ground black pepper
1 (10.75 oz.) can cream of celery soup
1/2 tsp. cinnamon
8 c. Hawaiian sweet bread, cubed and toasted

Preheat oven to 350 F.  Lightly grease a brownie pan.

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

In a large skillet, melt butter over medium heat.  Add onion, pepper, and celery.  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.

Beat 3 eggs in a separate bowl.  Add salt and pepper.  Set aside.

In a large bowl with vegetables, stir in chicken broth mixture, celery soup, and cinnamon.  Add toasted bread, stirring gently to combine.  Add eggs.  Spoon mixture into prepared dish and bake for 30 to 40 minutes or until center is set.