Yield: 1 Servings
|1½ cup||Apples; chopped|
|3½ cup||Soft bread crumbs|
|½ cup||Seedless raisins|
|2 \N||Ribs celery; chopped|
|1 medium||Onion; chopped|
|¼ cup||Nuts; chopped|
|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