1 1/2 c. Quaker Oats (quick or old fashioned), uncooked
1 egg, beaten
1/2 c. butter
1 (10 1/2 oz.) can condensed chicken broth
1/2 c. sliced celery
1/2 c. chopped onion
1 (14 oz.) jar cranberry-orange sauce
1/3 c. chopped nuts
1 tbsp. snipped fresh parsley or 1 tsp. parsley flakes
1 (7 oz.) pkg. (3 c.) herb seasoned cubed stuffing mix

Combine oats and egg; mix well. In large skillet, melt 3 tablespoons butter; add oats. Cook over medium heat 3 to 5 minutes, stirring constantly, or until oats are dry and separated. Remove from skillet; set aside. Melt remaining 5 tablespoons butter in skillet. Add broth, celery, and onion; mix well. Simmer over medium heat 5 minutes. Stir in cranberry-orange sauce, nuts, and parsley. Add oats and stuffing mix, stirring to coat thoroughly. Cover; cook over low heat, stirring occasionally, until heated through and bread cubes are moistened. Serve with beef, poultry, or pork (if desired). 8 servings.