Sourdough Stuffing with Caramelized Onions and Apples

1 loaf sourdough bread, crusts removed & cut into cubes
2 stalks celery, chopped
1 medium onion, sliced into thin rings
1 small green apple, peeled & chopped
1/3 cup dried cranberries
1 1/2 teaspoons dried, ground sage
1 teaspoon salt
1/2 teaspoon pepper
1 1/4 cups chicken broth

In a medium skillet over medium heat, cook the onions in a little olive oil for about 15-20 minutes, or until soft and caramelized. Stir in the apples & celery. Cook for about 5 minutes (you don’t want the apples to get mushy- just fairly soft).
In a large bowl, combine the bread, onion/apple mixture, cranberries, sage and salt & pepper. Pour into a greased small casserole dish then pour the chicken broth over the mixture. Bake in a 350 degree oven for 45-50 minutes.