• 1 package (5.5 ounce) Welch’s Dried Cherries
• ½ pound apple smoked bacon
• 10 ounces cremini mushrooms, stemmed and quartered
• 1 cup diced onion
• ½ cup diced celery
• 6 cups Country Style stuffing mix
• 2 cups low sodium chicken broth
• 1 Tablespoon chopped fresh sage
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup parsley, chopped

Preheat oven to 350° F. Soak cherries in boiling water for 10 minutes or until soft. Drain cherries and roughly chop; set aside. In a large skillet, cook the bacon over medium low heat until crisp. Transfer to paper towels to drain. When cooled, break the bacon into pieces approximately ¼ inch in size; set aside.
 Pour off all fat remaining in the pan reserving 3 tablespoons. Add back to the pan 2 tablespoons of the reserved bacon fat and sauté the mushrooms for 3 minutes or until soft. Add the remaining 1 tablespoon of reserved fat along with the onions and celery and sauté for another 3 minutes or until softened. While the vegetables are cooking, heat chicken broth in a small saucepan to boiling; reduce heat to simmer and set aside. In a large bowl add the stuffing mix. Add the sautéed vegetables, sage, thyme, salt, pepper, cherries and bacon to the stuffing mixture and stir to combine. Pour the heated chicken broth over the stuffing mixture and toss well. Transfer to an 11 x 7 inch baking dish coated with cooking spray and sprinkle with parsley. Bake uncovered in the preheated oven for 30 minutes.

Makes 10 servings

Nutrition per serving:
210 calories, 5g fat, 1.5g saturated fat, 8g protein, 35g carbohydrate, 5mg cholesterol, 570mg sodium, 3g fiber