Herbed Bread and Cranberry Turkey Stuffing

You’ll love this tasty and savory low-fat, high fiber stuffing.
The recipe may also be used to stuff an 11 lb whole turkey.
Wet and dry stuffing ingredients should only be assembled
just before placing into the turkey. Stuff loosely,
with about 3/4 cup stuffing per pound of turkey.
Lightly spoon stuffing into neck and body cavities,
allowing for expansion during roasting.
When testing the turkey for doneness,
also check the internal temperature of the stuffing and
continue to roast until the stuffing temperature registers 165°F.

Ingredients:
1 lb firm whole-grain white bread,
crusts removed & cut into 1/2-inch cubes
1 tsp oil
2-1/2 cups chicken broth,divided
1 cup finely chopped onion
1 cup finely chopped celery
1 cup dried cranberries
1 egg, beaten
1-1/2 tsp dried thyme leaves
1 tsp dried rubbed sage
1/4 tsp each salt and black pepper

Directions:
Preheat oven to 325 degrees F.
On 2 large baking sheets, toast bread cubes
until dry and golden, about 15-17 minutes.
Over medium-high heat, in a large nonstick skillet,
heat oil and 1/2 cup broth. Add onion and celery to skillet
and cook until soft, stirring occasionally.
Transfer vegetables to a large bowl.
Add bread cubes, cranberries, egg, herbs and salt and pepper.
Mix well. Blend in 1-1/2 cups broth
and mix well until dressing is moist.
Coat bottom and sides of an 11x7-inch
or 2 qt baking dish with nonstick cooking spray.
Spoon dressing into dish.
Pour remaining 1/2-cup broth over dressing.
Cover tightly with foil,
bake in preheated 350 degree F. oven for 25-30 minutes.
Remove foil and continue to bake
until the internal temperature reaches 165degrees F, about 8-10 minutes.