This simple, yet delicious cranberry stuffing is perfect for stuffing the Thanksgiving bird.
2 tablespoons butter or margarine
1 small onion, finely chopped
2 stalks large celery, finely chopped
1 cup water
1 (8.5-ounce) jar apple curry chutney
1/2 cup fresh parsley, chopped
1 teaspoon MAGGI® Chicken Bouillon Cubes
3 1/2 cups (6 ounces) seasoned stuffing mix
- 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.
- Use as stuffing for 5 to 7-pound roasting chicken. Or, spoon into lightly greased 2-quart baking dish; cover.
- Preheat oven to 350ºF (175ºC). Bake for 30 minutes.
Makes 6 to 8 servings.
Recipe is the property of Nestlé® and Meals.com, used with permission.