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  1. Apple Cranberry Stuffing

    1 stick unsalted butter
    1 1/2 cups celery, diced
    1 1/2 cups yellow onion, diced
    3 large green apples
    1 tsp ground nutmeg
    1/2 tsp salt
    1/2 ground black pepper
    1 tbsp sage
    1/4 tsp cinnamon
    1/4 tsp ground cloves
    1 tsp ground thyme
    1 cup of pecans or walnuts, chopped
    1/2 cup driend cranberries
    16 oz bag of herbed stuffing bread
    2, 14 oz cans vegetable broth

    Melt butter in a very large skillet over medium heat. Add onions and celery. Saute until onions just begin to turn translucent (about 7-8 minutes). Peel, core and dice apples. In a large bowl, combineonion mixture, apples, nutmeg, salt, pepper, sage, cloves, thyme and cinnamon. Stir in nuts and cranberries. Mix in stuffing bread. Add vegetable broth and stir until bread is evenly moistened. Transfer stuffing mixture to a large pyrex dish and bake at 350 degreees for 35 minutes. Stir. Serve immediately.

    This is the stuffing I made last year at Christmas. I had to share it with those of you planning to celebrate Thanksgiving this month (I had mine in October). It was so delicious!!!!
  2. 2 Comments

  3. by   pickledpepperRN
    It must be delicious.
    I may take some as the second because some won't think they had a holiday without cornbread stuffing.
  4. by   JBudd
    Japanese cucmbers:

    Peel and slice several cumcumbers fairly thinly.
    1/2 c. vinegar
    1/2 c. sugar
    1/4 c. soy sauce.

    Put together about 1/2 hour before eating.