Ingredients
The following ingredients have 10 Servings
- 6 tablespoons olive oil
- 1 large onion (sweet or yellow), chopped
- 6 stalks celery, chopped
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 1 tablespoon dried tarragon or sage
- 1 tablespoon dried parsley
- 1/2 cup dried cranberries
- 1 12-ounce package unseasoned stuffing mix (or about 8 cups of homemade croutons)
- 2 – 3 cups reduced-sodium chicken, turkey or vegetable broth
Instruction
- In a large skillet, heat olive oil over medium heat. Add onions, celery, spices and cranberries. Sauté until onions stirring occasionally until are completely translucent and tender – about 5 minutes. Remove from heat.
- Place croutons and cooked mixture into a large bowl. Slowly stir in chicken broth – one cup at a time – until croutons have reached desired softness.
- Transfer stuffing to a large baking dish and cover with aluminum foil. Bake for about 20 minutes at 350˚F oven, removing foil for the final 10 minutes.
