Recipe - Cranberry Stuffing

4 cup Dry bread cubes
1 One half cup Chopped cranberries
One fourth cup Sugar
2 tablespoon Finely chopped onion
2 tablespoon Grated orange peel
1 teaspoon Salt
One half teaspoon Marjoram leaves
One fourth teaspoon Thyme
One half cup Margarine, melted
One half cup Orange juice

In a large bowl, combine all stuffing ingredients; toss lightly. Use to
stuff 4 to 5 pound bird or 7lb pork crown roast. For crown roast, cover
stuffing with foil if top becomes too brown and/or crusty.

Posted to Recipe Page 17 November 96

Date: Sat, 16 Nov 1996 03:26:55 +0500

From: Gourmet Connection capco@norwich.net