FRANKENMUTH STUFFING (Gloria Pitzer)
Put 6 c. finely crumbled cinnamon raisin bread or cinnamon rolls (with icing) into a pan with 2 c. boiling water, 3 T. dry minced onion, 4 t. chicken bouillon powder, 1 t. rubbed sage (or 1/2 t. poultry seasoning), 1 jar (7 1/2 oz.) Junior Apples And Apricot strained dessert babyfood, 2 T. butter or margarine and 1/4 t. seasoned salt. Stir it lightly just to blend the ingredients (use a gentle touch). Keep covered, on low heat, til serving time (don't let it dry out). Additional liquid may be added if too much liquid is evaporated while the dressing is kept "on hold" over low heat (no longer than 1 hour) or put it in the top of a double boiler, over simmering water (if holding for more than 1 hour). You may also grease a (2 qt.) casserole and bake the dressing, covered, at 350° about 40 minutes or til piping hot. Freezes well for up to 3 months.
Frankenmuth Stuffing recipe is published in our November, 2001 Menu Minder.
You may like to try these other German style recipes below: