1. Preheat oven to 350°F. In Stainless (6-qt.) Mixing Bowl, combine stuffing, cranberries and seasoning mix. Melt butter in Professional (10-in.) Skillet over medium heat. Add celery and onion; cook and stir 4-5 minutes or until vegetables are crisp-tender. Add vegetable mixture and broth to stuffing mixture; toss until moistened.
2. Spoon stuffing into Rectangular Baker; cover with aluminum foil. Bake, covered, 20 minutes. Remove foil; bake an additional 15-20 minutes or until stuffing is golden brown and heated through.

Yield: 16 servings

Nutrients per serving: (3/4 cup): Calories 170, Total Fat 7 g, Saturated Fat 3 mg, Cholesterol 15 mg, Carbohydrate 24 g, Protein 3 g, Sodium 650 mg, Fiber 2 g

Diabetic exchanges per serving (3/4 cup): 1 starch, 1/2 fruit, 11/2 fat (11/2 carb)

Cook's Tips: For variety, substitute one or more of the following ingredients for the dried cranberries: 2 cups coarsely chopped apple; 1 cup chopped chestnuts; 1/2 cup raisins or chopped dates; 1/2 cup sautéed sliced mushrooms or bell pepper; 1/2 pound cooked, drained and crumbled sausage or chopped cooked turkey giblets.