Cranberry Stuffing

1. 1

   Melt 1/4 cup butter in a large Dutch oven over medium heat; add celery and onion, and saute 5 minutes or until tender.

2. 2

   Stir in stuffing mix and remaining ingredients, stirring just until mixture is moistened. Remove 2 cups unbaked stuffing, and reserve to stuff in pork roast. Spoon remainder into a lightly greased 11- x 7-inch baking dish.

3. 3

   Bake, covered, at 325u00b0 for 30 to 35 minutes or until thoroughly heated. Serve stuffing with pork roast.

4. 4

   Note: For testing purposes only, we used Pepperidge Farm Corn Bread Stuffing.

* Per serving · 4 servings · Values may vary.

No additional tips available.