 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. |
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