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I came across a recipe similar to this one a few years ago when I was planning a Christmas dinner.  I wanted to make something different and decided to stuff Cornish Game hens.  The original recipe was for Cranberry Apple stuffing to stuff pork chops, which by the way, would also work very well.


I liked the idea of the apple and the cranberry, the flavors go well together and the colors make it look festive.  I thought with some alterations it would be perfect for stuffing the hens.  I use mostly apple juice or cider, rather than mostly chicken broth... I feel it makes the apple flavor more apparent.

We loved the stuffing so much, that my son insists that I make it every Thanksgiving as a side dish.  

All you need:  

2 cups chopped celery
½ cup (1 stick) butter
1 cup chopped onion
2 medium tart red apples, cored and chopped
1 bag (6 ounces) dried cranberries
¼ chopped fresh parsley
1 tsp rosemary
1 tsp thyme
1 bag dry seasoned bread cubes
½ can (14 ½ ounce can) chicken broth
2 cups apple juice  

All you have to do:  

Preheat oven to 325°F.  

Spray a 13×9 inch baking dish with butter flavored cooking oil spray (butter flavored is preferred, however, if not available other cooking spray oil will do).

Melt butter in large skillet on medium heat and add the onion and celery. Cook and stir 5 minutes or until softened. Stir in apples, cranberries, parsley, rosemary and thyme.  

Place bread cubes in large bowl. Add onion mixture, broth and apple juice; toss gently until well mixed.
Spoon the stuffing into the baking dish. Cover with foil.
Bake 15 minutes. Remove foil; bake additional 20 minutes or until heated through and lightly browned and top is slightly crunchy.  

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