1 large loaf artisan wheat bread 

4 ounces sweet Italian turkey sausage

1 cup chopped onion

1 cup chopped celery

1 cup dried cranberries

1 tbsp dried sage

1 tsp dried thyme

¼ teaspoon black pepper

2 14 1/2–ounce can fat free, low sodium chicken broth

4 egg whites, lightly beaten

Cut bread into 1-inch cubes and bake in oven until the edges are crusty.  Set aside.

Cook sausage in a skillet on medium heat until lightly brown; add onion, celery, spices and 4 oz chicken broth and sauté until soft.  Add cranberries and walnut pieces, stir together for 5 minutes.  Put bread in a large bowl, pour remaining chicken broth and egg whites over and mix well.  Combine sautéed mixture and bread mixture blend well. Place in a baking, dish cover and bake for 40 minutes.  (For extra moist stuffing add more chicken broth)