Savory Herbed Stuffing

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


  • 1 package (14 ounces) herb-seasoned cubed stuffing
  • 1/2 cup sweetened dried cranberries
  • 1 tablespoon Lemon Rosemary Rub
  • 1/2 cup (1 stick) butter or margarine
  • 1 cup sliced celery
  • 1 cup chopped onion
  • 2 cans (14-14 1/2 ounces each) chicken broth


  1. Preheat oven to 350°F. In Stainless (6-qt.) Mixing Bowl, combine stuffing, cranberries and seasoning mix. Melt butter in Executive (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.


  • 16  servings of 3/4 cup

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 

U.S. Diabetic exchanges per serving:

1 starch, 1/2 fruit, 1 1/2 fat (1 1/2 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.

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