Good morning, everyone! How are you doing? We're doing well here, though all of my Thanksgiving preparations are beginning to creep up on me. We'll be hosting my side of the family on Thursday, so prepare for some tales about the little ones! Today, though, my mother-in-law is hosting that side of the family at her house for an early Thanksgiving celebration. I will be at work for most of the meal (our school's open house...can you believe it?!) but I want to make sure I send the husband with some dishes. So...this morning I prepared my apple cranberry stuffing. It's pretty good if I say so myself. Then again, when do I not like a recipe that calls for an entire stick of butter?
Ingredients:
14oz. bag of Pepperidge Farm Herb Seasoned stuffing cubes
3 cups water or chicken broth
1 stick of butter 2 tbs olive oil 1 large sweet onion 1 large or two small firm apples 1 cup sweetened dried cranberries In a large skillet melt the butter in the olive oil (to keep it from burning) over medium heat. Chop the onion and apples and set aside. Saute the onion in the butter until it becomes translucent. Add the apples (I used Macintosh). Cover and let cook until the apples become tender, stirring occasionally. Add the water (or broth) and cranberries and bring to a low boil. It'll look like the picture above. Then quickly add the bag of bread cubes, stirring to make sure all cubes become moistened. Cover and let sit for five minutes then serve. Total cooking time: @30 minutes. Makes @ 14 3/4 cup servings. But really, who can limit themselves to 3/4 of a cup??? I'd have doubled the recipe except that I'm making my pineapple dish, too. Ooooh...that's some good stuff. It is a bread pudding recipe that somehow comes out like cake instead. Yum! Thanks for stopping by. Until next time...M
Once it comes to a boil remove it from the heat.
