Veggie Stuffing with Chick Peas and Apple

12-oz box favorite cornbread stuffing mix
water and butter according to package directions

1 lb frozen pearl onions
2 carrots, diced
2 stalks celery, diced
2 cans chick peas
6 sage leaves
1 tsp fresh (or 1/4 tsp dried) thyme leaves
1 Tbsp fresh (or 1 tsp dried) rosemary leaves, chopped
2 Tbsp butter
2 Granny Smith apples, peeled, cored and diced
3 cups grated cheddar cheese

Prepare the stuffing according to package directions.  Set aside.

Preheat over to 375F.  Meanwhile saute the veggies with a bit of olive oil in a large skillet.  Cook over medium heat for about 10-15 minutes, until the veggies are really beginning to brown and caramelize a bit.  Add the sage, thyme and rosemary about halfway through.

Melt gutter in a medium non-stick skillet and stir in the apples.  Sauté for about 3-5 minutes over medium-high heat to brown the apples just a bit.

Fluff the stuffing in a lage mixing bowl.  Toss with the veggies, apples and half the cheese.  Pour mixture into an oiled 13x9-inch casserole.  Bake for about 20 minutes, until the cheese is bubbly and browned and the stuffing is cooked through.

Serves 6-8 as a side dish.