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Cranberry Stuffing

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    Dried cranberries add a unique layer of flavour to this traditional Thanksgiving dish.

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    3/4 cup (180 mL) onion, finely chopped1 medium celery stalk, finely chopped 10 cups (2.5 L) whole wheat bread crumbs1/2 cup (125 mL) dried cranberries1/4 cup (60 mL) crushed walnuts 3 Tbsp (45 mL) poultry seasoning 2 medium eggs, lightly beaten1/2 cup (125 mL) melted butterDash of salt and pepper to taste

    In saucepan, saute onions and celery. Set aside.

    Place bread crumbs, cranberries, walnuts, and poultry seasoning into bowl and mix together. Add saute onions and celery, eggs, and melted butter to bread crumb mixture and use hands to combine. Add salt and pepper to taste. Place stuffing in covered casserole dish and bake at 350 F (175 C) for 20 to 30 minutes.

    Serves 12.

    Each serving contains: 452 calories; 14 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 75 g carbohydrates; 5 g fibre; 754 mg sodium

    source: "Cranberries", alive #336, October 2010

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    Cranberry Stuffing

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