Classic Cranberry Raisin Stuffing
|Cranberries||375 Milliliter (1 1/2 Cups)|
|Lemons||2 (Peeled Remove Yellow Portion Only)|
|Sugar||200 Milliliter (3/4 Cup)|
|Butter/Margarine||200 Milliliter, melted (3/4 Cup)|
|Seedless raisins||500 Milliliter, plumped (2 Cups)|
|Ground cinnamon||1 Teaspoon|
|Water/Giblet broth||500 Milliliter (2 Cups)|
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.