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| Cranberry Stuffing
1 loaf (12 ounces) of Italian or French bread, cut into 1/2 inch cubes
2 tablespoons of margarine
1 1/2 cups of chopped onions
1 1/2 cups of chopped celery
2 teaspoons of poultry seasoning
1 teaspoon of dried thyme leaves
1/2 teaspoon of dried rosemary
1/4 teaspoon of salt
1/4 teaspoon of ground black pepper
1 cup of coarsely chopped fresh cranberries
1 tablespoon of sugar
3/4 cup o fat free reduced sodium chicken broth |
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Preheat oven to 375ºF. Arrange bread on two 15x10 inch jelly roll pans. Bake for 12 minutes or until lightly toasted. Melt margarine in large saucepan over medium heat. Add onions and celery. Cook and stir 8 minutes or until vegetables are tender, remove from heat. Add bread crumbs, poultry seasoning, thyme, rosemary, salt, and pepper, mix well. Combine cranberries and sugar in small bowl, mix well. Add to bread mixture, toss well. Drizzle chicken broth evenly over mixture, toss well. 10 servings
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