1 Package (approximately 14 oz) stuffing
2 ½ cups chicken stock
1 Onion, chopped
1 Egg
3/4 cup Robert Rothschild Farm Raspberry Honey Mustard
1/2 cup Cranberries, dried
Heat the stock and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the onion is tender. Remove the saucepan from the heat. Whisk the Raspberry Honey Mustard into the stock to combine. Add the stuffing and egg and mix lightly. Gently fold in the cranberries.
Spoon the stuffing mixture into a greased 3-quart shallow baking dish. Cover the baking dish.
Bake at 350°F. for 30 minutes or until the stuffing mixture is hot.