Low-Fat Stuffing

Yield: Approx. 8 Servings

INGREDIENTS
4 Qts. Cubed Dried French Bread, including crumbs
2 Cups Finely Chopped Yellow Onions
2 Cups Finely Chopped Celery (some leaves included)
1 Pkg. (12 ounces) pitted prunes
1 Cup Water, divided
2 Cups fresh cranberries, rinsed, chopped (see note)
5 Cloves Chopped Garlic
2 Cups Water and 1 Tablespoon Orrington Farms Vegetable Base
2 Tablespoons Poultry Seasoning
1 Tsp. Freshly Ground Black Pepper

  1. Place bread cubes and crumbs in a 6 quart bowl.  Spray 12 inch non-stick skillet with vegetable oil spray.  Add onions and celery.  Cook, stirring frequently, until translucent but not browned.  Add to bowl with bread cubes, toss lightly to mix.
  2. Place pitted prunes and ½ cup of the water in food processor.  Pulse until finely chopped.  Add prune mixture to bread mixture.  Toss lightly to mix.
  3. Place cranberries and remaining ½ cup water in saucepan.  Cover.  Heat to a boil.  Reduce heat and cook until cranberries pop.  Add more water if necessary.  Add to bread-prune mixture.  Toss to mix.
  4. Add broth and seasonings.  Mix lightly but thoroughly.   Stuff lightly into body and neck cavities of turkey.  Spoon extra dressing loosely into 13x9 inch pan that has been sprayed lightly with vegetable oil.  Refrigerate, covered, until ready to bake.
  5. Bake, uncovered, at 325 degrees until completely hot and lightly browned on top, about 1 hour.
  6. NOTE:  When cranberries are not in season, substitute 1 cup of dried cranberries, rehydrated.  Dried cranberries are available at supermarkets with large natural food sections and at health food stores.  To rehydrate cranberries, place in bowl and cover with water.  Cover loosely with microwave-safe plastic wrap and microwave at full power for 3 minutes.  Let stand, covered, for 10 minutes, drain.