Cranberry Stuffing

Some might say stuffing is the best part of a feast. Try this version for an aromatic treat.

Makes 18 servings

1 cup butter or margarine
3 medium celery stalks (with leaves), chopped (1 1/2 cups)
3/4 cup finely chopped onion
9 cups soft bread cubes (15 slices)
1/2 cup dried cranberries or golden raisins
2 tablespoons chopped fresh or 1 1/2 teaspoons dried sage leaves
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1 1/2 teaspoons salt
1/2 teaspoon pepper

1. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in about one-third of the bread cubes. Place in large bowl. Add remaining bread cubes and ingredients; toss.

2. Stuff turkey just before roasting.

Nutrition Information: 1 Serving: Calories 160 (Calories from Fat 100); Total Fat 11g (Saturated Fat 7g, Trans Fat ncg); Cholesterol 30mg; Sodium 380mg; Total Carbohydrate 14g (Dietary Fiber 1g, Sugars ncg); Protein 2g

Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 2%; Iron 4%

Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: nc

*Percent Daily Values are based on a 2,000 calorie diet.

Success:
To bake stuffing separately, place in greased 3-quart casserole or rectangular baking dish, 13 x 9 x 2 inches. Cover and bake at 325 degrees F for 30 minutes. Uncover and bake 15 minutes longer.

Variation:
Vary the flavor of this stuffing by using dried cherries or dried blueberries for the cranberries.

Recipe and photograph courtesy of Betty Crocker 2007/TM General Mills All Rights Reserved