Danish Stuffing

1. 1

   Gently combine apples, crumbs, raisins, celery, onion, nuts, salt, cinnamon, butter, lemon juice and stock in a bowl until well blended.

2. 2

   (If stuffing will be baked in separate dish, use 1/2 cup chicken stock.)

3. 3

   Place stuffing in a 4- to 6-pound bird and roast with meat.

4. 4

   Or bake stuffing in a greased, covered loaf pan in preheated 375-degree oven for 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.