Apple-raisin sourdough stuffing (thank you Carol!)

Weight Watchers
2 pts per serving, 1/2 cup = serving
12 servings
prep time 20 min
cooking time 45 min


cooking spray
9 med slices sourdough bread, stale ( I used high fiber whole grain bread)
3 large apples, granny smith, peeled and coarsely chopped
3/4 cup raisins or dried cranberries (I mixed raisins and craisins)
4 medium celery stalks, finely chopped
1 small onion, finely chopped
2 tsp Chef Paul Prudhomme's Magic Seasoning blends Poultry Magic or similar poultry seasoning product
1 cup canned chicken broth


Preheat oven to 325 degrees. Coat a 2 QT casserole dish with cooking spray.

Tear 6 pieces of bread into small pieces, put in food processor and chop into coarse crumbs. Cut remaining 3 slices of bread into 1/2-inch cubes.

Place crumbs and cubes in a large bowl and add remaining ingredients, except the broth. Toss to mix well. SLOWLY add broth as you continue tossing.

Loosely spoon stuffing into casserole dish. Bake uncovered until heated through and lightly brown on top (about 45 mins). 1/2 cup per serving.