Cranberry Citrus Stuffing

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Dinner



4 cups/1L approx.

    • 2 Tbsp
      25 mL
      butter
    • 1/2 cup
      125 mL
      diced celery
    • 1
      1
      medium onion, diced
    • 1
      1
      medium apple, peeled & chopped
    • 3 cup
      750 mL
      fresh bread cubes
    • 1/2 tsp
      2 mL
      sage
    • pinch
      pinch
      marjoram
    • 1/2 cup
      125 mL
      whole berry cranberry sauce
    • 2 Tbsp
      25 mL
      brown sugar
    • juice and rind of orange

Directions

Melt butter in skillet over medium heat; sauté celery, onion and apple until soft. Add bread cubes, sage and marjoram. In a small saucepan, combine cranberry sauce, brown sugar, orange juice and rind. Stir over low heat until sugar is dissolved. Add gradually to bread mixture, mixing until moistened. Use for crown roasts, racks or pork loins. Any extra stuffing may be baked, uncovered, in a greased casserole, for about 30-60 minutes at 325ºF (160ºC).


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