Cranberry Stuffing Recipe
Ingredients
| Cranberries | 1 pound | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Parsley | 2 Tablespoon, minced | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Bread crumbs | 8 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Thyme | 1 Teaspoon | |
| Hot water | ||
Directions
1. Wash the cranberries; then put them through the food chopper with the celery and the parsley.
2. Melt the butter or margarine in a large enamel or agate saucepan, add the cranberries, celery and parsley. Saute 5 minutes.
3. Add the sugar, stir well and remove from the heat. Add the crumbs, salt, pepper and thyme. Toss lightly with a spoon or fork to mix ingredients thoroughly.
4. Add about 1/4 cup hot water if the stuffing is to be used for poultry or otherwise thoroughly enclosed. Or pour nearly 1 cup of hot water over the stuffing and mix if it is to be used in a crown roast of lamb or pork or otherwise open to dry heat.
2. Melt the butter or margarine in a large enamel or agate saucepan, add the cranberries, celery and parsley. Saute 5 minutes.
3. Add the sugar, stir well and remove from the heat. Add the crumbs, salt, pepper and thyme. Toss lightly with a spoon or fork to mix ingredients thoroughly.
4. Add about 1/4 cup hot water if the stuffing is to be used for poultry or otherwise thoroughly enclosed. Or pour nearly 1 cup of hot water over the stuffing and mix if it is to be used in a crown roast of lamb or pork or otherwise open to dry heat.
Chef
