Stuffing with Apple and Cranberries

I don’t normally make the stuffing aka dressing for Thanksgiving, but this year it was added to my to do list.  This stuffing used a mixture of whole wheat and white bread crumbs, celery, onion, Granny Smith apple, and some dried cranberry.

Recipe adapted from Food Network

Ingredients:

1 12 ounce bag bread crumbs (I used Pepperidge Farm Herb Seasoned Bread Crumbs)

1 stalk celery diced

1 Granny Smith apple peeled and diced

1 cup yellow onion diced

1 tablespoon fresh parsley

2 cups + 2 tablespoons reduced sodium chicken broth

½ cup dried cranberries

Directions:

1. If cooking now preheat the oven to 350 degrees.  You can also prep and refrigerate this dish.  Then cook for 40 minutes at 350 until warm in the center. 
2. Spray a nonstick pan with olive oil spray. Add the celery, onion, and apple.  Cook on medium with 2 tablespoons chicken broth for 10 minutes. Add parsley and stir in.
3. Remove from heat.
4. Stir in the chicken broth, breadcrumbs, and cranberries.
5. Transfer to a 8×8 dish sprayed with nonstick spray.
6. Bake for 30 minutes until browned and warm in the center.