Ingredients
1-1/2 cups finely chopped onion1/2 cup finely chopped celery1 can (14-1/2 ounces) reduced-sodium chicken broth, divided2 large eggs, lightly beaten2 teaspoons poultry seasoning1/2 teaspoon salt1/4 teaspoon pepper3 cups cubed whole grain bread3 cups cubed white bread2 cups cubed cooked turkey breast1/2 cup chopped fresh or frozen cranberries
Preparation
In a large saucepan, bring the onion, celery and 1/2 cup broth to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until vegetables are tender. Remove from the heat. Stir in the eggs, poultry seasoning, salt, pepper and remaining broth until blended. Add the bread cubes, turkey and cranberries; mix well.
Spoon into a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 15 minutes. Uncover; bake 20-25 minutes longer or until a thermometer reaches 160°.
