STUFFING RING

By JaneTreva

Ingredients

• 3/4 cup butter
• 3 cups coarsely chopped onions (about 2 large)
• 1 cup coarsely chopped celery (about 3 ribs)
• 4 cups corn bread crumbs
• 5 slices stale white bread, torn into small pieces (about 4 cups)
• 2 tablespoons ground sage
• 2 teaspoons poultry seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 eggs, beaten
• 1 can (141/2 oz) chicken broth
• Cranberry Filling: (Optional…see note at end of recipe)
• 1 can (16 oz) whole cranberry sauce
• 1/4 cup prepared horseradish
• 2 tablespoons sour cream

Preparation

Step 1

Melt butter in a large skillet over medium heat.
Add onions and celery; sauté until tender.
Remove from heat.
In a large bowl, combine next six ingredients.
Stir in onion mixture, eggs and chicken broth; set aside.

Combine cranberry filling ingredients in a medium saucepan.
Bring to a boil over medium heat.
Continue to cook, stirring occasionally, for 10 to 12 minutes or until filling begins to thicken.
Remove from heat and set aside.

Spread one half of the stuffing mixture into a heavily greased 10-inch springform tube pan. (I just use a regular bundt pan.)
Bake for 30 minutes at 350°F.
Pour cranberry filling over baked stuffing.
Spread remaining stuffing evenly over filling.
Bake for 45 to 55 minutes longer or until top is brown.
Loosen sides of pan and invert onto a serving place.
Slice and serve immediately.

I have made this recipe both with and without the cranberry filling. You have to modify the cooking time.