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. Copyright 1995 Roasting: A Simple Art by Barbara Kafka, William Morrow NOTES : Makes 4 1/2 cups: serves 6 to 8 as a side dish. Recipe by: Good Morning America
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|Serving Size: 1 Serving (262g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 517 (79%)|
|Amt Per Serving||% DV|
|Total Fat 57.4g||77 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 41.5g|
|Cholesterol 0mg||0 %|
|Sodium 2330.6mg||80 %|
|Potassium 516.8mg||14 %|
|Total Carbohydrate 32.5g||10 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 26.5g|
|Protein 14g||20 %|
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Calories per serving: 651
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