2 pounds cranberries
1 cup chopped celery
1/4 cup minced parsley
1 cup butter or margarine
1 cup sugar
14-16 cups soft, fresh bread crumbs
1 Tbsp. salt (or to taste)
1/4 tsp. white pepper
2 tsp. thyme
1/2 cup (approx.) Hot water
1) Cut fresh bread into cubes. Spread onto cookie sheets and dry lightly in oven. Cool, crumble and measure into a bowl.
2) Wash and lightly chop cranberries with celery and parsley in a food processor.
3) Melt the butter in a large saucepan, add the cranberries, celery and parsley. Sautˇ 5-10 minutes.
4) Add the sugar, stir well and remove from the heat. Add the crumbs, salt, pepper and thyme. Toss lightly with a spoon to mix thoroughly. Add water and toss until well blended. Yield: about 12 cups