Mooncap Stuffing with Cranberries

Ingredients

• 1 cup low-sodium chicken broth
• 1 cup chopped celery
• 1/2 cup chopped onion
• 10 slices whole-wheat bread, toasted and cut into cubes
• 1/4 cup chopped parsley
• 1 teaspoon dried tarragon
• 1/2 teaspoons paprika
• 1/8 teaspoon ground nutmeg
• 1/2 cup chopped fresh cranberries
• 1 cup whole water chestnuts
• 1 cup chopped apple

Directions

1. 1

   Heat the oven to 350 °F. Lightly coat a 2-quart baking dish with nonstick spray.

2. 2

   Next, in a large skillet, heat the chicken broth over medium heat. Stir in the celery and onion and saute until the vegetables are tender, about 5 minutes.

3. 3

   Take from heat. In a large mixing bowl, combine the bread cubes, parsley, tarragon, paprika, nutmeg, cranberries, water chestnuts and chopped apples.

4. 4

   Stir in the onion and celery mixture. Next, stir to mix evenly.

5. 5

   Next, spoon stuffing into the prepared baking dish. Next, cover with aluminum foil and bake for 20 minutes.

6. 6

   Next, uncover and bake 10 more minutes. Next, serve immediately.