Marcie Rothman's Savory Cranberry Stuffing Loaf

A favorite of $5 Chef and Author Marcie Rothman

• 4 Tablespoons melted butter or oil
• 1 medium onion, finely chopped
• 3 medium stalks of celery, finely chopped
• 2/3 cup fresh cranberries, coarsely chopped
• 1-3/4 cups orange juice, broth, or water
• 1 box Mrs. Cubbison's Seasoned Corn Bread Stuffin'

Preheat oven to 350 degrees F.

Heat butter in large skillet. Add onion and celery. Cook on medium-high heat for a minute to soften vegetables. Add cranberries and juice. Bring to a boil. Cover and lower heat to simmer for 3 minutes. Remove from heat. Add stuffing and mix well. Pack stuffing into a well- greased loaf pan. Cover and bake for about half an hour. For crisper top, remove cover for additional 5 to 10 minutes.

This can be made a day ahead, then cooked the day of the dinner.

Go back one page