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December 1998 Issue
Happy Holidays, everyone!
by Victoria Smith
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Cranberry-Apple Stuffing

  • 1/2 cup margarine
  • 2 cups chopped celery
  • 1/2 cup chopped onion
  • 1 tsp thyme leaves
  • 1 tsp parsley flakes
  • 1 tsp rosemary leaves
  • 2 cored and chopped red tart apples
  • 1 1/4 cups dried cranberries
  • 1 tsp fresh grated orange peel
  • 4 cups unseasoned dry bread cubes
  • 1 cup vegetable broth
Pre-heat oven to 325 degrees F.  Melt margarine in a skillet; add celery and onion.  Sauté 5 minutes.  Remove from heat.  Stir in everything but the bread cubes.

Place the bread cubes in a large bowl and stir in the fruit mixture.  Add broth and toss to combine.  Place in a 9x13 inch dish, cover and bake 35 to 40 minutes.

  • Yields: 8 cups
  • Preparation Time: about 1 hour
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