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CRANBERRY STUFFING

 

Outdoor Dutch Oven Cookbook
by Sheila Mills
My sister-in-law Betty Mills uses this recipe as a stuffing or side dish for fowl.
Yield: 6 to 8 servings


Ingredients

• 4 cups cooked wild rice
• 2 cups raw cranberries, coarsely chopped
• 1/2 cup (1 stick) unsalted butter or margarine, melted
• 1 tablespoon grated yellow onion
• 3½ tablespoons sugar (optional)
• 1/2 teaspoon pepper
• 1 teaspoon salt (optional)
• 1/2 teaspoon mace
• 1/2 teaspoon dill weed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1 garlic clove, minced


Directions

Combine all ingredients and pour in Dutch oven or 1½-quart casserole dish.

Cook in Dutch oven over low heat for about 10 to 15 minutes, or in 350°F conventional oven for 15 minutes, until heated through. Allow to cool if using as a stuffing.