Ingredients

• 1/2 cup onion
• 1/2 cup celery
• 1/2 tablespoon fresh parsley
• 1/2 tablespoon fresh sage
• 1/2 tablespoon fresh rosemary
• 1/2 tablespoon fresh thyme
• 8 slices bread
• 1/4 cup unsalted butter
• 1/2 teaspoon black pepper
• 2 teaspoons poultry seasoning
• 1/2 cup dried, sweetened cranberries
• 1/2 cup liquid low-cholesterol egg substitute
• 1/4 cup chicken or turkey stock

Preparation

1. Chop the onion and celery. Chop the fresh herbs. Cut the bread into 1/2-inch cubes.
2. Melt the butter in a nonstick frying pan. Sauté the onion and celery until tender. Remove from heat.
3. Toss in the cubed bread, pepper, poultry seasoning, fresh herbs and cranberries.
4. Mix egg product and stock. Pour it into the bread mixture and mix lightly.
5. Place the stuffing into the turkey body cavity and neck to cook, or bake stuffing separately in a baking dish sprayed with nonstick cooking spray at 350º F for 45 minutes.

Helpful hints

• For best results use day-old bread.
• If fresh herbs are unavailable substitute 1 teaspoon dried herbs.
• If giblet stock is unavailable substitute lo- sodium chicken broth.