"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Low Fat Cranberry Stuffing Recipe

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This recipe for Low Fat Cranberry Stuffing, by , is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Everett
Added: Sunday, October 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 tablespoons butter
2 teaspoons dried sage leaves
2 cups chopped celery
2 teaspoons dried thyme leaves
(stalks and leaves)
1 teaspoon salt
1 cup chopped onions
1 teaspoon black pepper
1 14-ounce can chicken broth
1/2 cup dried cranberries
14 slices or cups bread-1/2" pieces

Directions:
Directions:
Preheat oven to 325. Melt butter in large saucepan over medium heat. Cook celery and onion in butter until tender. Mix in chicken broth all at once. Place bread pieces in a large bowl. Add the broth mixture to the bread crumbs. Sprinkle in seasonings. Add cranberries and fold into stuffing. Lightly grease a 13x9x2 baking dish. Then pour stuffing into pan. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes to toast the top of the stuffing.

Personal Notes:
Personal Notes:
This is a tasty side dish without all the extra fat of traditional recipes.

 

 

 

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