| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
6 |
Servings |
INGREDIENTS
| 4 |
|
Rome apples, (2 pounds) peeled and thinly sliced |
| 1/4 |
c |
Malt vinegar |
| 1 |
tb |
Margarine |
| 1 |
c |
Herb-seasoned stuffing |
| 1 |
tb |
Sugar |
| 2 |
tb |
Chopped fresh cranberries |
| 1 |
ts |
Ground cinnamon |
INSTRUCTIONS
Combine apple slices, malt vinegar, and margarine in a large saucepan;
cover and cook over medium heat for 20 minutes or until tender, stirring
occasionally. Remove from heat, and mash with a fork. Add stuffing and
remaining ingredients; stir until moistened. Yield: 3 cups (serving size:
1/2 cup).
Per serving: 138 Calories; 5g Fat (32% calories from fat); 1g Protein; 23g
Carbohydrate; 0mg Cholesterol; 203mg Sodium
Serving Ideas : Serve warm with roasted turkey.
NOTES : A cross between applesauce and bread stuffing, this "sauce" is
perfect with turkey, which is a healthier alternative to goose. The title
probably refers to a goose grazing on the stubble left in a field after a
harvest.
Recipe by: Cooking Light, Nov/Dec 1994, page 104
Posted to MC-Recipe Digest V1 #398 by igor@digex.net on Jan 28, 1997.
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