Leftover Turkey Bake

1 1/2 cups finely chopped onion
1/2 cup finely chopped celery
1 can (14 1/2 oz) reduced sodium chicken broth, divided
2 eggs, lightly beaten
2 tsp poultry seasoning
1/2 tsp salt
1/4 tsp pepper
3 cups cubed whole grain bread
3 cups cubed white bread
2 cups cubed cooked turkey breast
1/2 cup chopped fresh or frozen cranberries
sage to taste

In a large saucepan, bring the onion, celery and 1/2 cup broth to a boil. Reduce heat; simmer, uncovered for 5-8 minutes or until vegetable are tender. Remove from heat. Stir in remaining broth, then add the eggs, poultry seasoning, salt and pepper, stir until blended. Add the bread cubes, turkey and cranberries; mix well. Spoon into a 2 quart baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees for 15 minutes. Uncover, bake 20-25 minutes longer or until lightly browned and a knife inserted near the center comes out clean.

I used the Sarah Lee delightful bread. 6 slices of whole grain and 4 slices of white or 10 slices of whole grain.

Makes 4 servings for 5 points each.