Studded with cranberries, walnuts and chunks of cinnamon-raisin bread, this stuffing offers the perfect balance of sweet, tart and savory. It’s a terrific choice for turkey, and it also goes well with duck or goose. When choosing a raisin bread, look for one that isn’t overly sweet or topped with icing.

1/2 cup unsalted butter
1 large onion, chopped (about 2 cups)
1 1/2 cups chopped celery
1/4 cup chopped fresh sage
1 teaspoon salt
3/4 teaspoon freshly ground pepper
1/2 cup fresh cranberries
1 tablespoon sugar
1 (1-lb.) loaf firm day-old cinnamon-raisin bread, cubed (1/2 inch) (about 10 cups)
2 cups walnuts, toasted, coarsely chopped*
1 cup apple juice

1. Heat oven to 350ºF. Melt butter in large skillet over medium heat. Add onion and celery; cook 5 to 7 minutes or until tender, stirring frequently. Stir in sage, salt and pepper.

2. Place cranberries in food processor; sprinkle with sugar. Pulse until finely chopped.

3. Place bread in large bowl. Add onion mixture, cranberries and walnuts; toss to combine. Gently stir in apple juice to moisten.

4. Place in buttered 13x9-inch (3-quart) baking dish; bake, uncovered, 30 minutes or until lightly browned on top.**

TIPS *To toast walnuts, place on baking sheet; bake at 350°F. for 6 to 8 minutes or until pale brown and fragrant. Cool.
**Stuffing also can be baked in body and neck cavity of turkey.

10 (1-cup) servings

PER SERVING: 365 calories, 24.5 g total fat (7.5 g saturated fat), 7 g protein, 33.5 g carbohydrate, 25 mg cholesterol, 430 mg sodium, 4 g fiber