Savory Herbed Stuffing

Name: Savory Herbed Stuffing
Yield: 16 servings of ¾ cup (175 mL)
Ingredients: 1 package (12 oz/340 g) herb-seasoned cubed stuffing; ½ cup (125 mL) sweetened dried cranberries; 1 tbsp (15 mL) Rosemary Herb Seasoning Mix; ½ cup (125 mL) butter (1 stick); 1 cup (250 mL) sliced celery; 1 cup (250 mL) chopped onion; 2 cans (14.5 oz/411 g each) chicken broth

Turkey just isn't complete unless it is passed with a pan of aromatic stuffing.

Ingredients

1 package (12 oz/340 g) herb-seasoned cubed stuffing
½ cup (125 mL) sweetened dried cranberries
1 tbsp (15 mL) Rosemary Herb Seasoning Mix
½ cup (125 mL) butter (1 stick)
1 cup (250 mL) sliced celery
1 cup (250 mL) chopped onion
2 cans (14.5 oz/411 g each) chicken broth

Directions

Preheat oven to 350°F (180°C). In a large mixing bowl, combine stuffing, cranberries and seasoning mix. Melt butter in a large skillet over medium heat. Add the celery and onion; cook and stir for 4-5 minutes or until vegetables are crisp-tender. Add vegetable mixture and broth to stuffing mixture; toss until moistened.
Spoon stuffing into Fully Glazed Stone Rectangular Baker and cover with aluminum foil. Bake, covered, for 20 minutes. Remove the foil and bake an additional 15-20 minutes or until stuffing is golden brown and heated through.

Yield:

16 servings of ¾ cup (175 mL)

Nutrients per serving:

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

Cook's Tips:

For variety, substitute one or more of the following ingredients for the dried cranberries: 2 cups (500 mL) coarsely chopped apple; 1 cup (250 mL) chopped chestnuts; ½ cup (125 mL) raisins or chopped dates; ½ cup (125 mL) sautéed sliced mushrooms or bell pepper; ½ pound (250 g) cooked, drained and crumbled sausage or chopped cooked turkey giblets.