Prep: 30 minutes Bake: 45 minutes • Serves: 18
Nonstick cooking spray 1 tablespoon olive oil 4 celery stalks, chopped 1 large carrot, peeled and chopped 1/2 small yellow onion, chopped 2 Bartlett pears, peeled, cored and chopped 1 cup toasted walnut pieces 2 tablespoons chopped fresh sage 1 tablespoon chopped fresh thyme 1 teaspoon salt 1/2 teaspoon ground black pepper 1 package (12 ounces) unseasoned, cubed stuffing 2-1/2 cups low sodium chicken broth 1/2 cup reduced sugar dried cranberries
1. Preheat oven to 400°. Spray 13 x 9-inch baking dish with cooking spray. In large skillet, heat oil over medium-high heat. Add celery, carrot and onion; cook 7 minutes, stirring occasionally. Add pears, walnuts, sage, thyme, salt and pepper; cook 5 minutes or until pears soften, stirring occasionally.
2. In large bowl, gently combine stuffing, broth, cranberries and vegetable mixture; transfer to prepared dish and cover with aluminum foil. Bake stuffing 30 minutes; remove foil. Bake 15 minutes or until top is golden brown.
Approximate nutritional values per serving: 167 Calories, 7g Fat (1g Saturated), 0mg Cholesterol, 420mg Sodium, 21g Carbohydrates, 4g Fiber, 6g Sugars, 2g Added Sugars, 5g Protein