Featured Recipe

Cranberry Apricot Stuffing
Stuffing can be prepped up to 24hours ahead of time. Hold back Chicken stock until just prior to stuffing the bird or baking in a casserole dish.
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1 ½ loaves Kinnikinnick Cinnamon Raisin Bread (cut into ½ inch cubes)

2 tbsp margarine or butter                                    

1 spanish onion(chopped)

½ cup dried cranberries (chopped)                    

1 sprig rosemary (1 tsp)

2 celery sticks (chopped)                                      

½ cup dried apricots (chopped)

2 cloves garlic (thinly sliced)                                  

¼ cup fresh parsley

2 sprigs thyme (1 tsp)                                              

¾ cup prepared chicken stock

2 sprigs sage (1 tsp)                                                  

salt and pepper to taste


1.        In a large skillet melt margarine over medium heat. Sauté onions, celery, garlic, salt and pepper until golden. Approx. 5-7 minutes.

2.        In a large bowl toss together cubed bread, onion mixture, cranberries, apricots and prepared herbs. Moisten stuffing with chicken stock prior to stuffing bird or baking in roaster pan.

Stuff in both cavities of prepared bird/ cook according to weight of bird or place in casserole dish and moisten with chicken stock. Bake at 400°F/ 40 min. 

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