Wednesday, December 21, 2011

Cranberry Stuffing

1 cup butter or margarine
3 medium celery stalks (with leaves), chopped (1 1/2 cups)
3/4 cup finely chopped onion
9 cups soft bread cubes (15 slices)
1/2bcup dried cranberries or golden raisins
2 tablespoons chopped fresh or 1 1/2 teaspoons dried sage leaves
1vtablespoon chopped fresh or 1 teaspoon dried thyme leaves
1 1/2vteaspoons salt
1/2 teaspoon pepper 

in 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in about one-third of the bread cubes. Place in large bowl. Add remaining bread cubes and ingredients; toss.
 Stuff turkey just before roasting.

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