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8 corn bread muffins, broken into pieces
1/2 cup chopped celery
1/2 cup chopped onions
1/2 cup margarine
1/2 cup maple syrup 1 cup dried cranberries
1/2 cup chopped almonds, toasted
1/4 cup brown sugar
1/2 cup chicken broth (you can use vegetable broth)
*2 eggs optional if you are making dressing and not stuffing


In a bowl combine the cranberries with the sugar and maple syrup and set aside. In a skillet saute the onions and celery in the margarine until the vegetables are soft but not mushy, about 7 minutes. Cool slightly and add the vegetables to the cranberries and then add the broken muffins, almonds and chicken broth. Mix well and you can either stuff a turkey or chicken or add 2 eggs and bake in a greased 9X13 pan. Bake at 350 for 30 minutes