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A delicious holiday inspired recipe from Manischewitz

Apple Cranberry StuffingApple Cranberry Stuffing Recipe

Yield: 6 servings


    • 2 tablespoons vegetable oil
    • 1/2 cup onions, diced
    • 1/2 cup celery, diced
    • 1½ cups apples, diced
    • 1 cup apple juice
    • 14 oz Manischewitz® Chicken or Vegetable Broth (1 can)
    • 1/2 cup cranberries, dried
    • 5 cups seasoned stuffing mix


In a large skillet over medium high heat sauté onions and celery in oil until tender.

Add apples and sauté briefly for 1 to 2 minutes.

Add apple juice and simmer 5 minutes to concentrate flavor.

Add Manischewitz® Chicken or Vegetable Broth and return to a boil; remove from heat.

In a large mixing bowl combine apple mixture and cranberries with stuffing; mix well until completely moistened.

Stuff both neck and body cavities of bird (do not over stuff).

Place bird in a 325° oven and cook until internal temperature of bird is 185° and the internal temperature of stuffing is 160°.

Allow bird to rest 15 minutes before carving.

The Manischewitz brand was founded in a small bakery built to make Passover matzo in 1888 by Rabbi Dov Behr Manischewitz in Cincinnati, Ohio. In 1932, Rabbi Manischewitz opened a plant in Jersey City, NJ, replacing the operation in Cincinnati.  This move paved the way for the introduction of new products like Tam Tam® Crackers, Chicken Soup, Noodles and Gefilte Fish.



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