1-1/2 cups fresh cranberries
4 cups dried bread crumbs
1/2 cup melted butter
3 to 4 Tbsp. granulated white sugar
1/2 cup finely minced onion
1/2 cup finely diced celery
1/2 tsp. dried marjoram
1 tsp. salt
1 tsp. ground sage
1 dash black pepper
1 dash dried mace
1 dash dried thyme
1 dash dried oregano
1 clove garlic (minced)
Puree cranberries in food processor. Place cranberry puree in saucepan with bread cubes, butter, sugar, onion, celery, marjoram, salt, sage, pepper, mace, thyme, oregano and garlic.
Mix well and cook over medium heat, stirring constantly, about 10 minutes.
Cool before stuffing bird.
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