Cranberry stuffing
 

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SAVORY CRANBERRY STUFFING

1 cup chopped celery         1 cup chopped onion

½ cup margarine               16-oz can whole berry

2 tsp. chicken-flavor             cranberry sauce

   instant bouillon or           16-oz pkg. Herb-

   2 cubes                            seasoned stuffing mix

1 cup chopped pecans       2 cups water

             In large skillet, cook celery and onion in margarine until tender.  In small saucepan, over low heat, cook & stir cranberry sauce and bouillon until bouillon dissolves.

             In large bowl, combine remaining ingredients; add celery and cranberry mixtures.  Mix well.  Place stuffing in greased dish.  Bake in a 350-degree oven for 30 minutes or until hot.  Serve in center of crow roast.  About 2 quarts