| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
tb |
Margarine |
| 1 |
|
Onion; finely chopped |
| 1 |
|
Rib celery; finely chopped |
| 6 |
c |
Dried bread crumbs |
| 2 |
c |
Medium cooking apples; (McIntosh), peeled, cored, and diced |
| 2 |
ts |
Poultry seasoning |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
tb |
Parsley flakes |
| 1 1/2 |
c |
Apple juice |
INSTRUCTIONS
Both recipes are from: Company's Coming for Christmas [part of a series] by
Jean Pare.
Melt margarine, add onion and celery and saute until soft. Turn into large
bowl (include margarine from pan). Add next 6 ingredients, toss well. Add 1
cup of the apple juice, stir. Add more as needed so that stuffing will hold
together well when squeezed. Place in foil funnel in center of crown roast,
and put rest in a casserole. Cover. Cook until roast is done (the 1 1/2
hour mentioned above).
** I also added some raw cranberries, coarsely chopped in the food
processor (for colour), and didn't peel the apples.
Posted to TNT Recipes Digest by "JADINE L. SHERMAN"
<SHERMAJL@mailserv.kingstec.nscc.ns.ca> on Mar 11, 1998
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