Savory Orange Stuffing

1 Package of herb seasoned stuffing mix 16 oz.
1 cup sliced celery
1/2 cup chopped onion
1/3 cup butter
2 cups chicken stock
1/2 cup shredded carrot
1/4 cup orange juice
2 Tea. grated orange rind

In a skillet melt the butter and saute the onion and celery until tender
In a large mixing bowl add onion and celery mixture and all the other ingredients except the chicken stock
Mix everything really well until it is all nicely combined
Then add the chicken stock and again mix well
Loosely stuff bird right before cooking it or grease a baking dish and bake at 350 degree F for thirty minutes or until heated through,

Happy Thanksgiving!

Cranberry & Red Apple Cashew Bread Stuffing

This can be stuffed in the bird or made on the side.

Two packages of herbed bread stuffing
1 32 oz. Reduced salt Chicken Stock
1 Cup of dried Cranberries
1 Cup of chopped Celery
3/4 Cup of chopped yellow onion
1 Cup salted Cashews
2 Red delicious Apples cored and chopped (with the skin on)
Pepper to taste
1/2 cup of Gran Manier
1 stick of melted butter (unsalted)

In a skillet slowly melt the butter
Add the onions and celery and saute
In a large bowl place all the other ingredients less the gran Manier
Mix well
Add the butter and sauteed onions and celery
Mix well
Add the Gran Manier and again mix well

Stuff into bird.
Or place in a large buttered casrole dish covered for 45 minutes at 350 degrees F.