Ingredients:

• 1/2 cup onion

  

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

Instructions:

1. Chop the onion and celery. Chop the fresh herbs. (If fresh herbs are unavailable, replace with 1/2 teaspoon dried 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.