his stuffing is a nice change from the usual Thanksgiving fare, since it gets lots of great flavor and texture from the vegetables and dried cranberries. The whole-wheat bread is subtle, but adds healthy whole grains and fiber to the mix. Pulse the veggies in a food processor instead of chopping by hand to speed up the preparation.

Ingredients:

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

Instructions:


1. Preheat the oven to 350º.
   

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. The cubes should be crispy, like croutons, at this point.
   

3. In a large heavy pot, heat oil. Sautee onions until clear. Add the celery, carrots, and zucchini. Cook until they begin to soften, about 5 minutes. Add the garlic, cranberries, 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 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.