Danish stuffing
1 Servings
Ingredients
| Quantity | 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 |
Directions
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