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Cranberry Stuffing


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


    3/4 cup (180 mL) onion, finely chopped
    1 medium celery stalk, finely chopped
    10 cups (2.5 L) whole wheat bread crumbs
    1/2 cup (125 mL) dried cranberries
    1/4 cup (60 mL) crushed walnuts
    3 Tbsp (45 mL) poultry seasoning
    2 medium eggs, lightly beaten
    1/2 cup (125 mL) melted butter
    Dash 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


    Cranberry Stuffing




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