Cranberry Stuffing

 

1

cup butter or margarine

3

medium celery stalks (with leaves), chopped (1 1/2 cups)

3/4

cup finely chopped onion

9

cups soft bread cubes (15 slices)

1/2

cup dried cranberries or golden raisins

2

tablespoons chopped fresh or 1 1/2 teaspoons dried sage leaves

1

tablespoon chopped fresh or 1 teaspoon dried thyme leaves

1 1/2

teaspoons salt

1/2

teaspoon pepper

• 1 In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in about one-third of the bread cubes. Place in large bowl. Add remaining bread cubes and ingredients; toss.
• 2 Stuff turkey just before roasting.