Stuffing with Cranberries

Ingredients:
4 cups whole wheat bread cubes
1 cup chicken broth
1/2 cup onion, chopped
1 cup celery, chopped
1/4 cup parsley, chopped
1 teaspoon dried tarragon
1/2 teaspoon paprika
1/8 teaspoon nutmeg
1/2 cup cranberries, chopped
1 cup whole water chestnuts
1 cup chopped apple

Directions:
Preheat oven to 400 degrees.

In a large skillet, saute the chopped celery and onion in the chicken broth until tender.

Remove from heat. In a large bowl, combine the bread cubes, chopped parsley, tarragon, paprika, nutmeg, chopped cranberries, water chestnuts and chopped apple. Stir in the sauted onion, celery and any remaining broth.

Spray a two-quart baking dish with nonstick spray. Spoon mixture into the dish. Cover; bake at 350 for 20 minutes; uncover. Bake 10 more minutes. Serve hot.

Note: For moister stuffing, add more chicken broth or water. Baking stuffing separately from the turkey saves calories and fat.

Yield: 10 (1/2 cup) servings

Nutrition information per serving:
Calories: 190
Fat: 2g
Percent calories from fat: 10g
Percent polyunsaturated: 4g
Percent saturated: 2
Cholesterol: trace
Sodium: 455mg
Protein: 7g
Carbohydrate: 36g
Fiber: 9g
Diabetics or those following calorie-controlled diets may count one serving (1/2 cup) as: 2 starch, 1 fat serving.