Recipe for Cranberry Mint Dressing 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1/2 cup Dried cranberries, (4 1/2 ounces)
3/4 cup Cranberry juice
2 tbl Unsalted butter, plus 1/2 tablespoon to coat dish
4 med Leeks, trimmed to white part only, rinsed well, cut into quarters lengthwise and sliced across into 1/4-inch pieces (about 2 3/4 cups)
1 x Recipe Dried Bread Cubes, (about 9 cups)
2 stalk celery, peeled with vegetable peeler, cut into thirds lengthwise and sliced across into 1/4-inch pieces (1 cup), up to 3
3/4 cup Chopped walnuts
1/4 cup Fresh mint leaves, cut across into very thin strips
2 tsp Kosher salt
Instructions:
Instructions: Place rack in center of oven. About 20 minutes before baking dressing, heat oven to 450 degrees.

In a small bowl put the cranberries to soak in the juice.

Melt the 2 tablespoons butter in a medium saute pan.Add leeks. Cook over medium-low heat until leeks are soft, not brown.

In a large mixing bowl, put the bread cubes, leeks, celery, walnuts, mint, salt, and pepper. Mix well. Add berries and juice. Mix ingredients until well coated with the juice and the bread starts to absorb the liquid.

Rub a 2 1/2-quart souffle dish with butter. Pack the dressing mixture into the dish. Pat down firmly with your hands. Dressing may be made ahead up to this point and held, covered with plastic wrap, for up to 1 day in the refrigerator.

Cook for 35 minutes, checking color after 25 minutes and covering with foil if already sufficiently brown.

NOTES : Makes 4 1/2 cups: serves 6 to 8 as a side dish.

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