Classic Cranberry Raisin Stuffing Recipe
Ingredients
| Cranberries | 1 1/2 Cup (16 tbs) | |
| 2 lemons, peeled (remove yellow portion only) | ||
| Sugar | 3/4 Cup (16 tbs) | |
| Butter/Margarine | 3/4 Cup (16 tbs), melted | |
| Seedless raisins | 2 Cup (16 tbs), plumped | |
| Salt | 2 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Giblet | 2 Cup (16 tbs) | |
| White bread | 2 1/2 Quart | |
Directions
Assemble Food Grinder with Coarse Disc.
Grind cranberries and lemon peel into small bowl.
Stir in sugar, butter, raisins, salt, cinnamon, and water.
Turn bread cubes into large bowl, add cranberry mixture, and toss until well mixed.
Turn into a greased 4-quart (4 liter) casserole.
Bake covered at 350°F (180°C) for 1 hour; stir gently after 30 minutes.
Or use for poultry stuffing; roast as directed.
Grind cranberries and lemon peel into small bowl.
Stir in sugar, butter, raisins, salt, cinnamon, and water.
Turn bread cubes into large bowl, add cranberry mixture, and toss until well mixed.
Turn into a greased 4-quart (4 liter) casserole.
Bake covered at 350°F (180°C) for 1 hour; stir gently after 30 minutes.
Or use for poultry stuffing; roast as directed.
Chef
