Recipe - Danish Stuffing

1 One half cup Apples; chopped
3 One half cup Soft bread crumbs
One half cup Seedless raisins
2 Ribs celery; chopped
1 md Onion; chopped
One fourth cup Nuts; chopped
One half teaspoon Salt
One fourth teaspoon Cinnamon
2 tablespoon Butter; melted
1 teaspoon Lemon juice
One fourth cup Chicken stock; or more

Enough for a 4to 6pound bird.

Gently combine apples, crumbs, raisins, celery, onion, nuts, salt,
cinnamon, butter, lemon juice and stock in a bowl until well blended. (If
stuffing will be baked in separate dish, use One half cup chicken stock.) Place
stuffing in a 4 to 6pound bird and roast with meat. Or bake stuffing in
a greased, covered loaf pan in preheated 375degree oven for 30 minutes.

Per serving: 339 calories, 10 gm. fat, 13 mg. cholesterol, 706 mg. sodium,
55 gm. carbohydrate, 10 gm. protein, 93 mg. calcium.

Source: Adapted from "RSVP," a cookbook by the Junior League of Portland,
Maine.

printed in the StarTribune, MinneapolisSt. Paul, Minnesota, November 21,
1993
Posted to MMRecipes Digest V3 #321

Date: Sat, 23 Nov 1996 22:51:32 +0000

From: Linda Place placel@worldnet.att.net