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Cranberry Stuffing

Chef.at.Home's picture
Ingredients
  Cranberries 1 Pound
  Chopped celery 1⁄2 Cup (8 tbs)
  Minced parsley 2 Tablespoon
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Soft fresh bread crumbs 8 Cup (128 tbs)
  Salt 2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Thyme 1 Teaspoon
  Hot water 2 Tablespoon (Adjust Quantity As Needed)
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Cranberry
Servings: 
8

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