Shop Ingredients 
Cranberry-Walnut Cornbread Stuffing
Prep: 15 minutes
Bake: 40 minutes • Serves: 6
PICS nonstick cooking spray
1 tablespoon PICS unsalted butter
1 medium white onion, halved and chopped
1-1/2 cups chopped white celery
2 packages (6 ounces each) PICS cornbread stuffing mix
2 cups PICS less-sodium chicken broth
1 cup chopped fresh cranberries
1 cup PICS chopped walnuts
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon PICS unsalted butter
1 medium white onion, halved and chopped
1-1/2 cups chopped white celery
2 packages (6 ounces each) PICS cornbread stuffing mix
2 cups PICS less-sodium chicken broth
1 cup chopped fresh cranberries
1 cup PICS chopped walnuts
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1.Preheat oven to 375°; spray 13 x 9-inch baking dish with cooking spray.
2.In large skillet, melt butter over medium-high heat. Add onion and celery; cook 5 minutes or until tender, stirring occasionally.
3.In large bowl, stir stuffing, broth, cranberries, walnuts, rosemary, thyme and onion mixture; spread in prepared dish, cover with aluminum foil and bake 30 minutes. Remove foil; bake 10 minutes or until golden brown. Makes about 6 cups.
Approximate nutritional values per serving (1 cup):
385 Calories, 17g Fat, 2g Saturated Fat, 5mg Cholesterol, 836mg Sodium,
51g Carbohydrates, 5g Fiber, 5g Sugars, 1g Added Sugars, 10g Protein