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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This recipe was in my files for years before I finally tried it one Thanksgiving. My family loves the combination of orange and carrots.Dixie Terry, Goreville, Illinois Ingredients:
1 cup sliced celery |
1/2 cup chopped onion |
1/3 cup butter |
2 teaspoons chicken bouillon granules |
2-1/2 cups boiling water |
1 package (14 ounces) seasoned stuffing cubes |
1/2 cup shredded carrot |
1/4 cup orange juice |
2 teaspoons grated orange peel |
Directions:
1. In a small skillet, saute celery and onion in butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the stuffing cubes, carrot, orange juice, peel and the celery mixture.
2. Spoon into a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 15 minutes longer or until heated through. Yield: 10 servings.
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