Serves: 8
Total Calories: 59

1/4 cup melted burgundy wine margarine, or vegetable oil
3 stalks celery finely chopped
1 medium onion finely chopped
1 3/4 cups orange juice, broth, or water
2/3 cup fresh cranberries coarsely chopped
6 cups cornbread stuffing mix

1. Preheat the oven to 350°F. Grease a 9-x-5-inch loaf pan and set aside.

2. Heat the butter, margarine, or oil in a large skillet over medium-high heat. Add the celery and onion and cook for 1 minute. Add the juice, broth, or water and the cranberries, and bring to a boil. Cover the skillet, reduce the heat, and simmer for 3 minutes.

3. Remove the skillet from the heat and stir in the stuffing, mixing well. Pack the mixture into the prepared loaf pan.

4. Cover the pan with aluminum foil and bake for 30 minutes, or until thoroughly heated. If a crisp top is desired, uncover the pan and bake for 5 to 10 additional minutes.

5. Allow the loaf to rest in the pan for about 10 minutes. Then run a knife around the edges to loosen the loaf, unmold, and serve.

Nutritional Facts:

Serves: 8
Total Calories: 59
Calories from Fat: 0

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
Fig and Orange Stuffing Loaf
Savory Cranberry Stuffing Loaf
Stuffins
Apple, Fig, and Nut Stuffing Muffins
Bacon and Apricot Stuffing Muffins
Brown Rice and Cashew Stuffing Muffins
Pumpkin Stuffing Balls
Pineapple Stuffing Balls
Grapefruit and Walnut Stuffing Balls wih Citrus-Mint Sauce
Parmesan and Spinach Stuffing Balls
Broccoli and Cheddar Stuffing Croquettes
Stuffing Souffles
Neapolitan Stuffing "Sandwiches"
Creamed Corn Fritters