 | | Directions | 1. Preheat oven to 325°F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until softened. Stir in apples, cranberries, parsley, rosemary and thyme.
2. Place bread cubes in large bowl. Add celery mixture, broth and apple juice; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish. Cover with foil.
3. Bake 15 minutes. Remove foil; bake additional 20 minutes or until heated through and lightly browned. |
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Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 10
|  | | Ingredients | | - | | 1/2 cup (1 stick) butter |
| - | | 2 cups chopped celery |
| - | | 1 cup chopped onion |
| - | | 2 medium tart red apples, cored and chopped |
| - | | 1 bag (6 ounces) dried cranberries |
| - | | 1 teaspoon McCormick® Parsley Flakes |
| - | | 1 teaspoon McCormick® Rosemary Leaves |
| - | | 1 teaspoon McCormick® Thyme Leaves |
| - | | 6 cups dry unseasoned bread cubes |
| - | | 1 can (14 1/2 ounces) chicken broth |
| - | | 1 cup apple juice |
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| | Nutrition (per serving) | Calories: 266 Calories
Fat: 10 Grams
Protein: 3 Grams
Cholesterol: 25 Milligrams
Carbohydrates: 41 Grams
Sodium: 465 Milligrams
Fiber: 3 Grams
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