 Savory Cranberry Stuffing Loaf From The $5 Chef Family Cookbook by Marcie Rothman 4 tablespoons butter, melted, or oil 1 medium onion, finely chopped 3 medium stalks celery, finely chopped 2/3 cup fresh cranberries coarsely chopped, or Sunsweet Cranberry Fruitlings 1 3/4 cups orange juice, broth, or water 1 box (two 6 oz bags) Mrs. Cubbison's Seasoned Corn Bread Stuffin' Preheat oven to 350 degrees F. Heat butter in a 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 turn heat to simmer for 3 minutes. Remove from heat, add stuffing, and mix well. Pack stuffing into well greased loaf pan, cover, and bake for about half an hour. For crisper top, remove cover for additional 5 to 10 minutes. Makes 12 servings. This can be made ahead a day, then cooked the day of the dinner. |
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