1 cup chopped celery
1/2 cup chopped onion
1/4 cup margarine or butter
1 teaspoon dried sage, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
6 cups dry bread cubes
1/2 cup chopped pecans
1/2 cup dried cranberries
1/2 cup chicken broth
1 to 2 tablespoons chicken broth, optional
Cook celery and onion in margarine or butter in a small saucepan until tender. Remove from heat. Stir in sage, thyme and pepper. Place dry bread cubes in a mixing bowl. Add celery mixture, pecans and cranberries. Add the 1/2 cup chicken broth, tossing to moisten. Use to stuff one 6 to 8 pound turkey. Or if cooking in a casserole, add the 1 to 2 tablespoons chicken broth, if desired, for additional moistness; cover and chill casserole until ready to bake. Bake the casserole, covered, in a 325F oven during the last 30 to 45 minutes of turkey roasting until stuffing is heated through. If stuffing is baked in the turkey, the internal temperature of the stuffing should reach 165F.
Serves 6. 6 points per serving.
Nutritional facts per serving
calories: 278, total fat: 16g, saturated fat: 2g, cholesterol: 0mg, sodium: 363mg, carbohydrate: 31g, fiber: 3g, protein: 5g, vitamin A: 12%, vitamin C: 12%, calcium: 6%, iron: 11%
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