Danish stuffing

Yield: 1 Servings

Measure Ingredient
1½ cup Apples; chopped
3½ cup Soft bread crumbs
½ cup Seedless raisins
2 Ribs celery; chopped
1 medium Onion; chopped
¼ cup Nuts; chopped
½ teaspoon Salt
¼ teaspoon Cinnamon
2 tablespoons Butter; melted
1 teaspoon Lemon juice
¼ cup Chicken stock; or more

Enough for a 4-to 6-pound bird. Gently combine apples, crumbs, raisins, celery, onion, nuts, salt, cinnamon, butter, lemon juice and stock in a bowl until well blended.

(If stuffing will be baked in separate dish, use ½ cup chicken stock.) Place stuffing in a 4- to 6-pound bird and roast with meat.

Or bake stuffing in a greased, covered loaf pan in preheated 375-degree oven for 30 minutes. Per serving: 339 calories, 10 gm. fat, 13 mg. cholesterol, 706 mg.

sodium, 55 gm. carbohydrate, 10 gm. protein, 93 mg. calcium.

Source: Adapted from "RSVP," a cookbook by the Junior League of Portland, Maine.

printed in the Star-Tribune, Minneapolis-St. Paul, Minnesota, November 21, 1993

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