| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 4 |
c |
Dry bread cubes |
| 1 1/2 |
c |
Chopped cranberries |
| 1/4 |
c |
Sugar |
| 2 |
tb |
Finely chopped onion |
| 2 |
tb |
Grated orange peel |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Marjoram leaves |
| 1/4 |
ts |
Thyme |
| 1/2 |
c |
Margarine, melted |
| 1/2 |
c |
Orange juice |
INSTRUCTIONS
In a large bowl, combine all stuffing ingredients; toss lightly. Use to
stuff 4 to 5 pound bird or 7-lb pork crown roast. For crown roast, cover
stuffing with foil if top becomes too brown and/or crusty.
Posted to Recipe Page 17 November 96
Date: Sat, 16 Nov 1996 03:26:55 +0500
From: Gourmet Connection <capco@norwich.net>
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