Servings: 8
Prep Time: 30 min
Cook Time: 30 to 50 min
2 cups; reduced-sodium chicken broth, divided
1 cup; chopped celery
1/2 cup; chopped onion
1 box (12 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing or Seasoned Corn Bread Stuffing
3/4 cup; chopped dried cranberries
3 egg whites
1 1/2 tablespoons; chopped fresh parsley
1 1/2 teaspoons; poultry seasoning
1/2 teaspoon; salt
Preheat the oven to 325°F. Liberally grease a 2 1/2- to 3-quart casserole dish with nonstick cooking spray and set aside.
Place 1/2 cup of the chicken broth in a medium skillet, and place over low-medium heat. Add the celery and onion and sauté for 5 minutes, or until the vegetables are tender.
Combine the sautéed vegetables with the stuffing mix, cranberries, egg whites, parsley, poultry seasoning, and salt in a large bowl, stir in the remaining 1 1/2 cups of chicken broth.
Transfer the stuffing to the prepared casserole dish and cover. Bake on middle rack of preheated 325°F oven for 30 to 40 minutes until internal temperature reaches 165°F.
If a crisp top is desired, uncover the dish and bake for 10 additional minutes.