CRANBERRY AND BREAD STUFFING

1/2 pound homemade-quality white bread or Italian bread
2 tablespoons vegetable oil
1 cup chopped leeks (about 1 medium leek)
2 ribs celery, chopped
2 shallots, minced
1 1/2 cups fresh cranberries
1 teaspoon dried crushed rosemary
1/2 teaspoon dried sage
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 cup golden raisins
1 tablespoon packed light brown sugar
3/4 cup reduced-sodium, defatted chicken or vegetable broth

Cut the bread into 1/2- to 1-inch cubes. Lay out on a baking sheet and allow to dry out but not get hard. This can be accomplished in a warm oven.

Preheat the oven to 350 degrees F.

Heat the oil in a large nonstick skillet, and saute the leeks, celery, and shallots until the vegetables soften and begin to change color, about 5 minutes. Keep covered between stirrings.

Toss together the sauteed mixture, the bread cubes, cranberries, rosemary, sage, salt, pepper and raisins in a large bowl. Add the brown sugar, crumbling it to get rid of lumps. Pour in the broth and toss once more. Put into a 2- to 2 1/2-quart casserole.

Bake, uncovered, for 30 to 35 minutes.

Servings: 6
Source: 1,000 Lowfat Recipes by Terry Blonder Golson