Ingredients:
| ½ cup | Butter or Stick Margarine |
| 2 cups | Diced Celery |
| 1 cup | Diced Sweet Onion |
| ½ tsp | Salt |
| 1 tsp | Ground Black Pepper |
| ½ tsp | Dried Sage |
| 8 | Large Corn Muffins Cubed, approximately 8 cups |
| 1½ cups | Chicken Broth |
| ½ cup | Dried Cranberries Plus 3 Tablespoons, divided |
| Non Stick Spray | |
Directions:
1. Melt butter in medium skillet over medium-high heat. Cook celery and onion in butter, stirring occasionally, until tender, about 5-7 minutes; remove from heat.
2. In a large bowl, toss celery mixture and remaining ingredients together (except 3 Tb cranberries). Pour into an 8” square baking dish sprayed with non stick spray.
3. Cover with tin foil and bake in a preheated 375 degree oven for 20 minutes. Remove foil and continue to bake for about 10 minutes or until lightly browned. Garnish with remaining 3 Tb. dried cranberries.



