Cranberry, Maple, and Almond Stuffing


Serves: 8
Total Calories: 2,328

Ingredients

8 cups fresh cranberries
4 cups maple syrup
2 cups brown sugar
4 cups butter or margarine
4 cups chopped onions
4 cups chopped celery
48 cups cornbread stuffing mix
4 cups chopped almonds toasted
2 cups chicken broth

Directions:

1. Preheat the oven to 325°F. Lightly grease a 21/2- to 3-quart casserole dish and set aside.

2. Place the cranberries, maple syrup, and brown sugar in a medium-sized saucepan, and cook over low heat, stirring often, for 15 minutes, or just until the cranberries are soft and begin to pop. Set aside.

3. Place the butter or margarine in a large skillet, and melt over medium heat. Add the onion and celery and sauté for 5 minutes, or until the vegetables are soft. Stir in the cranberry mixture, stuffing mix, almonds, and broth, mixing well.

4. Transfer the stuffing to the prepared dish, cover, and bake for 30 to 40 minutes, or until heated through. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.

Nutritional Facts:

Serves: 8
Total Calories: 2,328
Calories from Fat: 1,110

This Cranberry, Maple, and Almond Stuffing recipe is from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook. Download this Cookbook today.




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