Did you know that pork tenderloin contains less fat than boneless, skinless chicken breast? Compare sources of animal protein on the Nutrition Facts Page
Cranberry Citrus StuffingMay 2, 2011
4 cups/1L approx.
- 2 Tbsp25 mLbutter
- 1/2 cup125 mLdiced celery
- 11medium onion, diced
- 11medium apple, peeled & chopped
- 3 cup750 mLfresh bread cubes
- 1/2 tsp2 mLsage
- 1/2 cup125 mLwhole berry cranberry sauce
- 2 Tbsp25 mLbrown sugar
- juice and rind of orange
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).