• 1-1/2 lbs. day-old whole wheat bread, sliced, ends discarded
• 1 cup dried tart cherries
• 1 cup golden raisins
• 1/2 cup dried currants
• 1/2 cup pitted prunes, coarsely chopped
• 2 Tbs. unsalted butter
• 2 medium onions, chopped
• 1-1/2 tsp. dried thyme, or 1-1/2 Tbs. fresh, chopped
• 2 eggs, beaten to blend
• 2-3/4 cups vegetable stock

Preheat oven to 250°F. Arrange bread slices on oven rack and bake about 15 minutes until very dry. Transfer to a large bowl and coarsely crumble. Add next 4 ingredients and toss. Melt butter in a heavy nonstick skillet over medium high heat. Sauté onions about 10 minutes, or until tender. Add to bread mixture. Stir in thyme and salt and pepper to taste. (Can be made to this point 1 day ahead. Cover and chill.) Mix in eggs.

Preheat oven to 350°F. Spray a 9x13 inch baking dish with cooking spray. Stir vegetable stock into stuffing. Transfer to prepared dish. Cover with aluminum foil which has been coated with cooking spray and bake about 30 minutes or until stuffing is heated through. Uncover stuffing and bake another 20 minutes, or until top is golden.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 297, fat 5.3g, 15% calories from fat, cholesterol 36mg, protein 8.4g, carbohydrates 57.6g, fiber 6.8g, sugar 27.1g, sodium 376mg, diet points 5.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 1.8, Bread: 1.8, Lean meat: 0.1, Fat: 0.6, Sugar: 0.0, Very lean meat protein: 0.0

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