Cranberry Stuffing

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


  1. Preheat the oven to 325°F. Liberally grease a 2 1/2- to 3-quart casserole dish with nonstick cooking spray and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.