Tangy Cranberry Nut Stuffing
Serving Size / Yield
- 1/2 C. butter
- 1 C. celery, chopped
- 1 C. onion, chopped
- 1 (1 lb.) loaf French bread, torn into small pieces
- 1 Tbs. rubbed sage
- 2 egg whites, beaten
- 1/2 C. frozen cranberries, chopped
- 1/2 C. walnuts, chopped
- 1/2 C. chopped almonds
- 1/2 C. chopped pecans
- 1 (14 1/2 oz.) can chicken broth
Melt the butter in a large skillet over medium heat. Cook the celery in the butter until tender and add the onions. Cook until the onions are lightly browned and tender. Set aside
Put the pieces of bread in a large bowl an sprinkle with the sage. Heat the bread in the microwave for 2 minutes. Then continue to heat at 10 second intervals until the bread is crispy. Add the egg whites to the bread, along with the cranberries and nuts. Toss to distribute and add the onion and celery mixture. Toss lightly and moisten with chicken broth to desired consistency.
Bake at 350 degrees in a 13x9 baking dish for 45 minutes.