Recipe of the Week:
N.G in Minnesota’s Rye and Cranberry Stuffing This recipe started off as an “oops” and turned into a great side dish. I was making a Rye Batter Bread, but hadn’t greased the pan well enough. When I went to remove the bread, it came out of the pan in chunks. The taste was great, so I didn’t want to waste it, but it wasn’t going to work for sandwiches. We’ll start with the Batter Bread: 1 ¼ cups warm water (100-110F) 2 ½ t dry active or instant yeast 2 T honey 2 T oil or softened butter 1 c …