Serves: 8
Total Calories: 735

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

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

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
Applesauce Cornbread Stuffing
Cranberry Stuffing
Carrot and Raisin Stuffing
Wheat Germ 'N' Honey Stuffing
Apple, Sunflower Seed, and Watercress Stuffing
Triple Citrus Stuffing
Sauteed Apricot Stuffing
Dried Fruit Compote Stuffing
Spicy Artichoke Stuffing
Crunchy Mushroom Stuffing
Four Onion Stuffing
Sun-Dried Tomato and Pine Nut Stuffing
Toasting Nuts