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Tuesday, March 20, 2012

Take That Bird and Stuff It

Janet Groene’s
Shortcut Cranberry-Pecan Stuffing
    Serve this tangy stuffing with pork or poultry from the frypan, grill or oven.
2 cups water
2 chicken bouillon cubes
Medium apple, cored and diced
1 cup dried cranberries
½ stick butter
4 cups dry stuffing mix (such as Pepperidge Farm)
Additional water
1 cup salted, toasted pecans
    Bring water, bouillon, cranberries and diced apple to a boil. Turn off heat. Stir in butter and stuffing mix, adding more water until stuffing reaches the desired moistness. Fold in pecans.  Cover and heat over very low burner until heated through. Serve at once or chill to reheat later. Serves 8.
Janet Groene, author of Cooking Aboard Your RV (McGraw-Hill) posts additional recipes weekly at CampAndRVCook

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