"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Apple Cranberry Stuffing Recipe

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This recipe for Apple Cranberry Stuffing, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Gunnels, Tech Clerk, TTU CDL
Added: Tuesday, January 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups chicken broth
1 cup dried cranberries
1/4 cup butter
1 onion, chopped
1 red bell pepper, chopped
1 cup chopped celery
2 Granny Smith apples, cored & finely chopped
1 (10.75 oz.) can cream of celery soup
3 large eggs
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp ground black pepper
8 cups Hawaiian Sweet Bread, cubed & toasted

Directions:
Directions:
In a small bowl, combine chicken broth and cranberries; let stand 30 minutes. Preheat oven to 350. Lightly grease a 9x13 inch baking dish. In a large skillet, melt butter over medium heat. Add onion, pepper, and celery; cook 5 minutes, stirring frequently or until tender. Add apple and cook 5 minutes, stirring frequently. Remove from heat and set aside. In a large bowl, combine soup, eggs, cinnamon, salt and pepper. Stir in chicken broth mixture and onion mixture. Add toasted bread, stirring gently to combine. Spoon mixture into prepared dish and bake 45 minutes or until center is set. Serves 8-10.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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