8 cups herb style stuffing mix (crouton style) - 14 oz. bag.
1 cup chopped pecans (optional)
8 oz. butter
1 cup celery
1 cup onion
12 oz. whole cranberry sauce
two large Granny Smith Apples, diced
2 tsp. cinnamon
4 fl. oz. Applejack brandy
Hot turkey stock to moisten
Get your cranberry and stuffing in one mouthful - a great side dish for your Thanksgiving table.
Yield: 10 servings
Melt butter in a large sauté pan over medium heat, then add onions and celery, cooking until translucent.
Add diced apple and cinnamon, cooking until apples are slightly tender.
Add cranberry sauce. Pour in brandy and cook for 3 mins.
Pour the mixture over the croutons and toss with pecans. Moisten with hot turkey stock.
Submitted by Diana Bogue Contributed on: and modified on Thursday April 29th, 2010