Cranberry Stuffing
1/2 cup butter or
   margarine
1 1/2 cups chopped celery
   (stalks and leaves)
3/4 cup finely chopped
   onion
1 cup chicken or turkey
   broth
1/2 cup dried cranberries
  1 1/2 teaspoons dried sage
   leaves

1 teaspoon dried thyme
   leaves
1 teaspoon salt
1/2 teaspoon pepper
9 cups soft bread cubes
   (about 15 slices bread)
PREP: 10 min; COOK: 5 min; BAKE: 45 min             Makes 8 servings

1. Heat oven to 325°. Grease 2-quart casserole or square baking dish, 8x8x2 inches

.2. Melt butter in 10-inch skillet over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in chicken broth, cranberries, sage leaves, thyme leaves, salt and pepper; heat until hot.

3. Place bread cubes in large bowl. Stir in celery mixture. Spoon into casserole. Cover and bake 30 minutes. Uncover and bake 15 minutes longer.

1 Serving: Calories 260 (Calories from Fat 115); Fat 13g (Saturated 8g); Cholesterol 30mg; Sodium 770mg; Carbohydrate 32g (Dietary Fiber 2g); Protein 5g
%Daily Value: Vitamin A 10%; Vitamin C 2%; Calcium 6%; Iron 8%
Diet Exchanges: 2 Starch, 2 Fat

Did You Know?
Look for dried cranberries in the dried fruits section or the produce department of your supermarket. If they are unavailable, you can also use raisins or finely chopped dried apples.

Substitution
For a Southern-style stuffing, substitute corn bread for the soft bread cubes.