Marcy’s Cranberry Orange Stuffing

6 tbsp (90 mL) unsalted butter or olive oil
1/2 cup (125 mL) each chopped onion and celery
1 pkg (300 g) Marcy’s Cranberry Orange Stuffing Mix
2 eggs, beaten
2 1/2 cups (625 mL) boiling water

Microwave: Place the butter, onions and celery in a microwave safe dish. Heat on high, stirring once, for 3 to 4 minutes or until softened. Transfer the vegetable mixture to a large bowl and gently toss with the stuffing mix and boiling water to combine. Add the beaten eggs and stir well. (Cool to room temperature before stuffing poultry. Turkey cooking instructions are on bottom of package). Transfer the prepared stuffing to an 8-cup (2 L) microwave safe dish. Cook for 12 minutes (fluff twice during cooking). Fluff with a fork just before serving.

Oven: Preheat oven to 350ºF (180ºC). Heat the butter in a nonstick skillet set over medium-low. Add the onions and celery. Cook for 8 to 10 minutes or until softened. Transfer the vegetable mixture to a large bowl and gently toss with the stuffing mix and boiling water to combine. Add the beaten eggs and stir well. (Cool to room temperature before stuffing poultry. Turkey cooking instructions are on bottom of package). Transfer the prepared stuffing to an 8-cup (2 L) greased casserole dish. Bake for 30 to 35 minutes or until lightly browned and set. Fluff with a fork just before serving.

See bottom of package for cooking charts.

Also check out how to add some zest to your roasted turkey by using Marcy's Cranberry Orange Stuffing!