| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Danish |
Stuffing, Danish |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Apples; chopped |
| 3 1/2 |
c |
Soft bread crumbs |
| 1/2 |
c |
Seedless raisins |
| 2 |
|
Ribs celery; chopped |
| 1 |
md |
Onion; chopped |
| 1/4 |
c |
Nuts; chopped |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Cinnamon |
| 2 |
tb |
Butter; melted |
| 1 |
ts |
Lemon juice |
| 1/4 |
c |
Chicken stock; or more |
INSTRUCTIONS
Enough for a 4-to 6-pound bird.
Gently combine apples, crumbs, raisins, celery, onion, nuts, salt,
cinnamon, butter, lemon juice and stock in a bowl until well blended. (If
stuffing will be baked in separate dish, use 1/2 cup chicken stock.) Place
stuffing in a 4- to 6-pound bird and roast with meat. Or bake stuffing in
a greased, covered loaf pan in preheated 375-degree oven for 30 minutes.
Per serving: 339 calories, 10 gm. fat, 13 mg. cholesterol, 706 mg. sodium,
55 gm. carbohydrate, 10 gm. protein, 93 mg. calcium.
Source: Adapted from "RSVP," a cookbook by the Junior League of Portland,
Maine.
printed in the Star-Tribune, Minneapolis-St. Paul, Minnesota, November 21,
1993
Posted to MM-Recipes Digest V3 #321
Date: Sat, 23 Nov 1996 22:51:32 +0000
From: Linda Place <placel@worldnet.att.net>
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