Onion, Apple & Cranberry Stuffing 8 cups soft bread crumbs 1 pound turkey giblets 3 tablespoons butter 2 celery ribs, chopped 1 onion, chopped 4 apples, peeled, cored and diced 4 teaspoons minced fresh sage 1 teaspoon minced fresh thyme 1/2 cup cranberries, chopped 1/2 teaspoon salt 1/2 teaspoon pepper - Preheat oven to 325°F.
- Spread bread crumbs on a cookie sheet, and bake 15 to 20 minutes or until toasted.
- In a medium saucepan, add turkey giblets and enough water to cover. Bring to a boil.
- Reduce heat and cover. Simmer for 10 minutes. Drain; reserving liquid.
- When cool enough to handle, finely chop the giblets, and set aside.
- In a large skillet, saute celery ribs and onion in butter until tender, about 5 minutes.
- Mix in apples, cook 3 minutes longer.
- Combine reserved liquid, sage, thyme, chopped cranberries, bread crumbs, giblets, salt and pepper and add to apple mixture. Mix well.
- Use as a poultry stuffing, or bake in a 13 x 9 x 2-inch rectangle baking dish for 30 minutes at 325 °F.
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