Cranberry Stuffing


Serves: 8
Total Calories: 735

Ingredients

2 cups reduced-sodium chicken broth divided
1 cup chopped celery
1/2 cup chopped onion
6 cups cornbread or seasoned stuffing mix
3/4 cup chopped dried cranberries
3 egg whites
1 1/2 tablespoons chopped fresh parsley
1 1/2 teaspoons poultry seasoning
1/2 teaspoon salt

Directions:

1. Preheat the oven to 325°F. Coat a 2 1/2- to 3-quart casserole dish with nonstick cooking spray and set aside.

2. Place 1/2 cup of the chicken broth in a medium skillet, and place over low-medium heat. Add the celery and onion and sauté for 5 minutes, or until the vegetables are tender.

3. Combine the sautéed vegetables with the stuffing mix, cranberries, egg whites, parsley, poultry seasoning, and salt in a large bowl. Stir in the remaining 1 1/2 cups of chicken broth.

4. Transfer the stuffing to the prepared dish, cover, and bake for 30 to 40 minutes, or until heated through. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.

Nutritional Facts:

Serves: 8
Total Calories: 735
Calories from Fat: 250

This Cranberry Stuffing recipe is from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook. Download this Cookbook today.




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