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This easy to prepare cranberry stuffing is perfect for Thanksgiving gatherings.

Cranberry-Seasoned Stuffing

2 tablespoons butter or margarine
1 small onion, finely chopped
2 stalks large celery, finely chopped
1 cup water
1 jar (8.5 oz.) CROSSE & BLACKWELL® Apple Curry Chutney
1/2 cup fresh parsley, chopped
1 teaspoon MAGGI® Chicken Bouillon Cubes
3 1/2 cups (6 ounces) seasoned stuffing mix

1. MELT butter in large skillet over medium-high heat. Add onion and celery; cook for 3 to 5 minutes or until tender. Stir in water, chutney, parsley and bouillon; bring to a boil. Reduce heat to low; cover. Cook for 3 to 5 minutes. Remove from heat. Add stuffing mix; toss gently. Cover; let stand for 3 to 4 minutes. Fluff with fork.
2. USE as stuffing for 5- to 7-pound roasting chicken. Or, spoon into lightly greased 2-quart baking dish; cover. Preheat oven to 350º F. Bake for 30 minutes.

Makes 6 to 8 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.