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Apple Cranberry Stuffing

From: All-Star Cook-Off Finalist Joe Carver – Philadelphia, PA

Serves: 6

INGREDIENTS:

14.5 oz Manischewitz® Chicken Broth (1 can)
1 cup apple juice
2 Tbsp vegetable oil
1/2 cup onions; diced
1/2 cup celery; diced
1 1/2 cups apples; diced
1/2 cup cranberries; dried
5 cups seasoned stuffing mix

PREPARATION:

In a large skillet over medium high heat - sauté onions and celery in oil until tender. Add apples and sauté briefly for 1-2 minutes. Add apple juice and simmer for 5 minutes to concentrate flavor. Add Manischewitz® chicken broth and return to a boil; remove from heat. In a large mixing bowl combine apple mixture and cranberries with stuffing; mix well until completely moistened. Stuff both neck and body cavities of bird, allowing 1/2 cup stuffing per pound of bird (do not over stuff). Place bird in a 325 degree oven and cook until internal temperature of bird is 185 degrees and the internal temperature of stuffing is 160 degrees. Allow bird to rest 15 minutes before carving.

rec_ChickenBroth
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