Corn Bread Stuffing With Cranberries
Prep: 30 minutes; Cook: 45 minutes, plus 20 minutes to dry the bread. You can do steps 1 and 2 early, then cover and refrigerate for a day or two.
Recipe by Health November 2005
190 calories; fat 9g; saturated fat 1g; mono fat 5g; poly fat 2g; protein 4g; carbohydrates 26g; fiber 4g; iron 1mg; sodium 163mg; calcium 65mg.