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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 24 |
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Originally taken from McCormick with a few twists and turns of my own liking. Ingredients:
1 tablespoon olive oil |
2 cups celery, chopped |
1 medium onion, chopped |
1 teaspoon parsley |
1 teaspoon sage |
1 teaspoon thyme |
2 red apples, chopped |
1 cup cranberries |
4 cups dry unseasoned breadcrumbs |
1 cup fat free chicken broth |
Directions:
1. Heat olive oil in large skillet over medium heat.
2. Add celery and onion.
3. Cook until softened.
4. Stir in Parsley, sage, thyme, apples and cranberries.
5. Place bread crumbs in large bowl.
6. Add chicken broth and apple-cranberry mixture and mix well.
7. Spoon into lightly greased 13x9 pan.
8. Cover and bake 325 degrees 35-40 minutes, or until heated through and slightly browned.
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