An amazingly healthy way to enjoy cranberry walnut stuffing. This recipe is both low in carbs and fat to help keep you trim & healthy this holiday season.
1 cup low sodium chicken broth (decrease by ¼ cup if using fresh cranberries)
Instructions
Preheat oven to 350°F.
Place bread cubes, walnuts and cranberries in large bowl and set aside.
Coat a 9x13-inch baking pan with 1 tablespoon butter.
Melt remaining butter in skillet over medium-high heat and add seasoning blend. Cook 4-5 minutes, or until softened and lightly browned, stirring frequently. Add parsley, ground sage, thyme, salt and pepper and mix well. Add mixture to bread cube mixture and toss to combine.
Drizzle 1 cup of the chicken broth over mixture in bowl, and stir to combine. Add more chicken broth and salt and pepper as desired.
Place stuffing in prepared pan and bake, uncovered, until top is lightly browned, about 50-60 minutes.
Notes
* You can use roughly chopped fresh cranberries instead of the dried ones.