Ingredients
1/2 cup margarine
2 cups sliced celery
16-ounce package herb seasoned stuffing mix
14-1/2-ounce can chicken broth
1 cup whole berry cranberry sauce
1/2 cup coarsely chopped toasted nuts
1 egg, beaten
1 teaspoon grated orange peel
1/4 teaspoon ground cinnamon
Directions
1 Grease 2-quart casserole.
2 In 4-quart saucepan over medium heat, in hot margarine, cook celery until tender.
3 Add remaining ingredients; toss to mix well.
4 Spoon into prepared casserole.
5 Cover; bake at 375 degrees for 30 minutes or until hot.
MAKES 8 cups or 16 servings
1/2 cup margarine
2 cups sliced celery
16-ounce package herb seasoned stuffing mix
14-1/2-ounce can chicken broth
1 cup whole berry cranberry sauce
1/2 cup coarsely chopped toasted nuts
1 egg, beaten
1 teaspoon grated orange peel
1/4 teaspoon ground cinnamon
Directions
1 Grease 2-quart casserole.
2 In 4-quart saucepan over medium heat, in hot margarine, cook celery until tender.
3 Add remaining ingredients; toss to mix well.
4 Spoon into prepared casserole.
5 Cover; bake at 375 degrees for 30 minutes or until hot.
MAKES 8 cups or 16 servings