Danish Stuffing Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Apples, chopped
3 1/2 cup: Soft bread crumbs,
1/2 cup: Seedless raisins,
2 Ribs: celery, chopped
1 medium: Onion, chopped
1/4 cup: Nuts, chopped
1/2 tsp: Salt,
1/4 tsp: Cinnamon,
2 tbsp: Butter, melted
1 tsp: Lemon juice,
1/4 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 1/2 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
Source from luhu.jp
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 1/2 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
Source from luhu.jp