2 cups vegetable broth

2 medium zucchini, diced

1 cup celery, sliced

1 onion, diced

6 Brussels sprouts, cut into quarters

1 apples, cored and cut into bite size pieces

1/4 cup dried cranberries

1 – 8 ounce can sliced water chestnuts

1 – 15 ounce can corn

1 – 12 ounce bag stuffing mix

Bring broth to a boil, add the zucchini, celery, onion and brussels sprouts.  Simmer until vegetables soften, about 5 minutes. In a large bowl, combine the apples, cranberries, water chestnuts, corn and stuffing mix.  Pour cooked vegetables and broth over the other ingredients and mix well. Transfer stuffing to a baking pan and cook covered at 350 degrees for 45 minutes. Remove cover after 30 minutes for a crunchy top.