FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

CRANBERRY STUFFING

 

Outdoor Dutch Oven Cookbook
by Sheila Mills
My sister-in-law Betty Mills uses this recipe as a stuffing or side dish for fowl.
Yield: 6 to 8 servings


Ingredients

• 4 cups cooked wild rice
• 2 cups raw cranberries, coarsely chopped
• 1/2 cup (1 stick) unsalted butter or margarine, melted
• 1 tablespoon grated yellow onion
• 3½ tablespoons sugar (optional)
• 1/2 teaspoon pepper
• 1 teaspoon salt (optional)
• 1/2 teaspoon mace
• 1/2 teaspoon dill weed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1 garlic clove, minced


Directions

Combine all ingredients and pour in Dutch oven or 1½-quart casserole dish.

Cook in Dutch oven over low heat for about 10 to 15 minutes, or in 350°F conventional oven for 15 minutes, until heated through. Allow to cool if using as a stuffing.

 

FREE Magazines and
other Publications

An extensive selection of free magazines and other publications for qualified professionals

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

 

Popular Pages