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Show iiiihiim. ibii.mii ii i mi hi tli ii fri - imiii mi it iHiirt nm m-T CRANBERRY-APPLE BREAD STUFFING Ml Hill IW-'H-m W'""'CWMWlJ--nf w-w-v y w v vvv.- W?!Z.Xff&Ay ?- T!WWS?3(Hg To the traditional good-eating, old-fashioned bread stuffing added flavor and texture contrast is contributed by cranberries and apples. The stuffing catches and holds the succulent juices of the bird and increases eating pleasure. If more than enough stuffng to fill the bird lightly has been made, bake it in a separate casserole for "day-after" meals. FRESH CRANBERRY-APPLE BREAD STUFFING 1 quart fresh cranberries, chopped 1 cup finely chopped celery 1 quart peeled, chopped apples 2 teaspoons salt 2 teaspoons lemon juice 1 gallon V2" bread cubes 2 cups sugar 1 cup water or broth Combine chopped cranberries, apples, lemon juice, sugar, celery, salt and bread cubes. Add water and mix well. Yield: 1 gallon Fresh Cranberry-Bread Stuffing (sufficient for 16 lb. turkey). |