1. Preheat oven to 300F. Place bread in single layers on 1 or 2 baking sheets and bake until dry and lightly toasted, about 9 to 12 minutes. Cut slices into 1-inch cubes or tear into bite-size pieces. Do not remove the crusts. Place bread cubes in a large mixing bowl and set aside.
2. Raise oven heat to 350 degrees F. To bake the stuffing outside the bird, spray a 2-quart casserole dish with vegetable cooking spray. (If using the stuffing inside the turkey, eliminate this step.)
3. Heat oil in a nonstick skillet over medium heat. Add celery, onions, and carrots and cook until tender, about 5 to 8 minutes, stirring frequently. Remove from heat and add to the bread cubes. Sprinkle pepper and poultry seasoning over bread cubes and toss to combine. Stir in parsley and cranberries or raisins if using.
4. In a liquid measuring cup or medium bowl, stir together broth, milk, and egg white with a fork until combined. Pour over bread mixture and stir to distribute ingredients and moisten the bread cubes.
5. Transfer stuffing mixture to prepared casserole dish and cover with a lid or foil. Bake 50 to 55 minutes, until set (check in the center with a spoon, bread at the bottom should be moist but not soggy). Remove lid or foil and bake an additional 5 minutes to toast the top of the stuffing, if desired. If using to stuff a turkey, spoon the stuffing into the cavity of a 10 to 15 lb. turkey and roast immediately. If cooking turkey later, chill the stuffing mixture and stuff the turkey just prior to roasting. Cook until stuffing reaches a temperature of 160 degrees F. Serve immediately.
Source: Hannaford fresh Magazine, November - December 2010