Serves: 8
Total Calories: 2,328

8 cups fresh cranberries
4 cups maple syrup
2 cups brown sugar
4 cups butter or margarine
4 cups chopped onions
4 cups chopped celery
48 cups cornbread stuffing mix
4 cups chopped almonds toasted
2 cups chicken broth

1. Preheat the oven to 325°F. Lightly grease a 21/2- to 3-quart casserole dish and set aside.

2. Place the cranberries, maple syrup, and brown sugar in a medium-sized saucepan, and cook over low heat, stirring often, for 15 minutes, or just until the cranberries are soft and begin to pop. Set aside.

3. Place the butter or margarine in a large skillet, and melt over medium heat. Add the onion and celery and sauté for 5 minutes, or until the vegetables are soft. Stir in the cranberry mixture, stuffing mix, almonds, and broth, mixing well.

4. Transfer the stuffing to the prepared dish, cover, and bake for 30 to 40 minutes, or until heated through. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.

Nutritional Facts:

Serves: 8
Total Calories: 2,328
Calories from Fat: 1,110

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
Cranberry, Maple, and Almond Stuffing
Festive Fig and Bacon Stuffing
Fruited Acorn Squash
Brandy and Orange Stuffing
Wild Rice, Pecan, and Dried Fruit Stuffing
Yam and Raisin Stuffing
Apple and Walnut Stuffing
Pistachio and Apricot Stuffing
Carrot and Onion Stuffing Torte
Bowl O'Cherries Stuffing
Sherried Cornbread Stuffing