This stuffing is a nice change from the usual Thanksgiving stuffing, since it gets lots of great flavor and texture from the vegetables and dried cranberries. I used whole wheat bread to add whole grains and 5 grams of fiber to the mix. This new recipe is reduced by 100 calories, 10 grams of fat, 3 grams saturated fat, and 450 milligrams of sodium per serving.

Ingredients:

• 1 loaf Roman Meal 100% wheat bread, loaf ends discarded
  
• 3 Tbsp. Canola Harvest canola oil, divided
  
• 2 onions, chopped
  
• 3 celery stalks, chopped
  
• 8 oz. (about 1-1/2 cups) Grimmway organic baby carrots, halved lengthwise, and chopped
  
• 1 zucchini, chopped
  
• 1/3 cup Mariani dried cranberries, soaked in 1 cup hot water to plump, drained
  
• 2 cloves garlic, minced
  
• 6 oz. Baby Bella brown mushrooms, wiped clean and chopped
  
• ½ cup fresh parsley, minced
  
• 2 Tbsp. minced fresh sage leaves
  
• ½ tsp. salt
  
• ½ tsp. ground black pepper
  
• 1-2 cups Health Valley fat-free chicken or vegetable broth
  

Instructions:


1. Preheat the oven to 350º F.
   

2. Cut bread into 1/2-inch cubes and spread on a baking sheet. Toast until browned. Turn off oven and remove bread only when ready to use.
   

3. In a large heavy pot, heat oil over medium-high heat. Sauté onions until clear. Add the celery, carrots, and zucchini. Cook until they begin to soften. Add the cranberries, garlic, and mushrooms. Cook 5 more minutes. Stir in parsley, sage, salt, and pepper.
   

4. Add about 1 cup of broth and bring to a boil. Stir in the breadcrumbs. Slowly add in more broth as needed to moisten.
   

5. Transfer stuffing to a shallow baking dish and cover with aluminum foil. Bake 20 minutes until stuffing is heated through, then remove the foil and bake 10-20 more minutes, until the top browns. Serve hot.