Thanksgiving Stuffing

This is Miss H's favorite food of all time!  This stuffing is crunchy on top, and creamy in the middle.

 3 cups Pacific Foods Organic Chicken Broth
1 large egg7 cups Pepperidge Farm Herb Seasoned Stuffing...cubes or crumbs

1 apple, peeled and diced
1 large carrot, peeled and diced
1 onion, diced OR 2/3 cup dehydrated diced onions
4 or 5 stalks celery, sliced
4 Tbsp butter, melted
2 muffin tins OR 2 bread pans OR 2 8" round cake pans OR 1 9x13" cake pan
pan spray

In a large bowl, whisk the broth and egg until well mixed.  Add the bread crumbs, apple, carrot, onion, and celery.  Mix well.  Let the mixture sit for 5 minutes to allow the bread to absorb the liquid.  Use pan spray to coat the pan(s).  (The smaller the pan, the more crunchy bits will be in the stuffing.)  Press the stuffing mix into the muffin tins, just to the top of the opening, or press the mixture evenly into the other size pans.  Brush the top(s) with melted butter.  Bake in a preheated 350 degree oven for 30 minutes, or until the tops are golden brown. 

Makes 24 "stuffins"