Cranberry Stuffing

Name: Cranberry Stuffing
Ingredients: 1/4 cup butter or margarine; 1 cup chopped celery; 1 cup chopped onion; 1 (16-ounce) package herb-seasoned cornbread stuffing mix; 2 cups chicken broth; 1 (16-ounce) can whole berry cranberry sauce; 1 cup chopped pecans

7 ingredients

4 steps

Ingredients

1/4 cup butter or margarine
1 cup chopped celery
1 cup chopped onion
1 (16-ounce) package herb-seasoned cornbread stuffing mix
2 cups chicken broth
1 (16-ounce) can whole berry cranberry sauce
1 cup chopped pecans

Directions

1

Melt 1/4 cup butter in a large Dutch oven over medium heat; add celery and onion, and saute 5 minutes or until tender.
2

Stir in stuffing mix and remaining ingredients, stirring just until mixture is moistened. Remove 2 cups unbaked stuffing, and reserve to stuff in pork roast. Spoon remainder into a lightly greased 11- x 7-inch baking dish.
3

Bake, covered, at 325° for 30 to 35 minutes or until thoroughly heated. Serve stuffing with pork roast.
4

Note: For testing purposes only, we used Pepperidge Farm Corn Bread Stuffing.