Cranberry, Fig And Walnut Stuffing

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1 loaf of hearty herb bread, cut in 1/2” cubes (6 1/2 cups)

1 cup of cranberries, fresh or frozen

1/2 cup unsweetened apple juice

1 large onion, chopped

1 cup dried figs, chopped

1 cup walnuts, toasted in hot dry skillet

1 tablespoon fresh sage, chopped

3 tablespoons olive oil

1 cup Stonyfield Organic 0% Fat Plain Yogurt

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

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