Preheat oven to 350°F. Grease the inside of a large casserole dish with butter.

In a large bowl, combine the seasoned stuffing cubes, cranberries, walnuts, and sage. Set aside.

1 12-14 ounce bag of seasoned stuffing cubes,1 cup fresh cranberries,1/2 cup walnuts,1 teaspoon dried sage

Melt the butter in a medium skillet, over medium heat. Add the shallots, celery, and apples. Season with salt and pepper. Cook, stirring often, for about 3-5 minutes or until everything is just starting to soften.

4 tablespoons unsalted butter,2 medium shallots,2 stalks celery,2 medium granny smith apples,salt,pepper

Add the cooked apple mixture to the bowl with the stuffing cubes. Stir to combine. Gradually mix in the stock until everything is moist and just sticks together. You may not use all of the stock.

2 cups turkey stock

Pour the stuffing mixture into a large casserole dish.

Cover and bake for 20 minutes, then uncover and bake an additional 10-15 minutes longer or until just browned on top and hot throughout.

Serve warm.