|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)|
|Hot water||2 Tablespoon (Adjust Quantity As Needed)|
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.