Preheat oven to 325°. Butter a 9x13 baking dish and set aside. In a large skillet, melt the butter over medium heat. Add the onion, celery, apple, 1/2 cup of the cranberries, and 3/4 cup of the almonds; cook over medium heat until tender. In a large bowl, combine the bread crumbs, POULTRY SEASONING, THYME, MARJORAM, salt, and WHITE PEPPER. Mix well. Add the skillet mixture to the bowl and toss. Add the chicken broth to the mixture, 1 cup at a time. Mix well after each addition. How wet you like your stuffing, how dry the breadcrumbs were to begin with, and weather conditions will determine how much chicken broth you will use. Add the stuffing to the baking dish and sprinkle the remaining sliced almonds and cranberries over the mixture. Spray a piece of foil with cooking spray and cover the baking dish. Bake at 325° for approximately 45–55 minutes.
NOTE: When you are adding the chicken broth to the bread crumb mixture, you want the mixture to be extra wet to ensure a moist stuffing because it will dry out some during the baking process.
Prep. time: 15 minutes
Cooking time: 45-55 minutes
Servings 12; Serving Size 1 cup (229g); Calories 420; Calories from fat 110; Total fat 12g; Cholesterol 10mg; Sodium 890mg; Carbohydrate 66g; Dietary Fiber 6g.