| | Cranberry Casserole Stuffing 1 teaspoon of olive oil
1/4 cup of white wine or apple juice
1 cup of chopped onions
1/2 cup of chopped celery
1 clove garlic, minced
4 cups of soft bread crumbs
1/4 cup of cranberries
1 teaspoon of honey or sugar
1 teaspoon of dried thyme
1/2 teaspoon of dried sage
1/4 teaspoon of ground black pepper |
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Preheat oven to 400ºF. Coat a 12x8 inch baking dish with nonstick spray. Coat a 10 inch skillet with non stick spray and place over medium high heat until hot. Add the oil and wine or apple juice. Bring to a boil. add the onions, celery and garlic. Cook, stirring for 5 minutes or until the vegetables are soft but not browned. In a large bowl, combine the bread crumbs, cranberries, honey or sugar, thyme, sage and pepper. Mix well. add the onion mixture and mix well. Transfer to the prepared baking dish. Cover and bake for 20 minutes or until heated through. Per serving Calories 84 Total fat 1.6g Saturated fat 0.4g Cholesterol 1 mg. Sodium 123mg Fiber 1g |
