Stuffing With Cranberries

Serves: 10
WW Points: 3

4 cups bread cubes
1 cup chicken broth
1/2 cup chopped onion
1 cup chopped celery
1/4 cup chopped parsley
1 teaspoon dried tarragon
1/2 teaspoon paprika
1/8 teaspoon nutmeg
1/2 cup cranberries -- chopped
1 cup whole water chestnuts
1 cup chopped apple

In a large skillet, saute the chopped celery and onion in the chicken broth until tender. Remove from heat. In a large bowl, combine the bread cubes, chopped parsley, tarragon, paprika, nutmeg, chopped cranberries, water chestnuts and chopped apple. Stir in the sauted onion, celery and any remaining broth.

Spray a two-quart baking dish with nonstick spray. Spoon mixture into the dish. Cover; bake at 350 degrees for 20 minutes; uncover. Bake 10 more minutes. Serve hot.

This recipe yields 10 half-cup servings.

Comments: For moister stuffing, add more chicken broth or water. Baking stuffing separately from the turkey saves calories and fat.

Nutritional Analysis:
Calories 190; Fat (grams) 2; Percent calories from fat 10; Percent polyunsaturated 4; Percent saturated 2; Percent monounsaturated 4; Cholesterol (milligrams) trace; Sodium (milligrams) 455; Protein (grams) 7; Carbohydrate (grams) 36; Fiber (grams) 5.

Source: Mayo Clinic's Virtual Cookbook, provided by

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