DANISH STUFFING

      Title: DANISH STUFFING
  Categories: Stuffing, Danish
       Yield: 1 Servings
  
   1 1/2 c  Apples; chopped
   3 1/2 c  Soft bread crumbs
     1/2 c  Seedless raisins
       2    Ribs celery; chopped
       1 md Onion; chopped
     1/4 c  Nuts; chopped
     1/2 ts Salt
     1/4 ts Cinnamon
       2 tb Butter; melted
       1 ts Lemon juice
     1/4 c  Chicken stock; or more
  
   Enough for a 4-to 6-pound bird.
   
   Gently combine apples, crumbs, raisins, celery, onion, nuts, salt,
   cinnamon, butter, lemon juice and stock in a bowl until well blended.
   (If stuffing will be baked in separate dish, use 1/2 cup chicken
   stock.) Place stuffing in a  4- to 6-pound bird and roast with meat.
   Or bake stuffing in a greased, covered loaf pan in preheated
   375-degree oven for 30 minutes.
   
   Per serving: 339 calories, 10 gm. fat, 13 mg. cholesterol, 706 mg.
   sodium, 55 gm. carbohydrate, 10 gm. protein, 93 mg. calcium.
   
   Source: Adapted from "RSVP," a cookbook by the Junior League of
   Portland, Maine.
   
   printed in the Star-Tribune, Minneapolis-St. Paul, Minnesota,
   November 21, 1993
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