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Cranberry-Pecan Stuffing
Ingredients
-
1 1/2
cups sliced celery
-
3/4
cup chopped onion
-
1/3
cup butter or margarine
-
1 1/2
teaspoons dried sage, crushed
-
3/4
teaspoon dried thyme, crushed
-
1/2
teaspoon pepper
-
9
cups dry bread cubes
-
3/4
cup chopped pecans or hazelnuts
-
3/4
cup dried cranberries
-
3/4
- 1
cup chicken broth
Directions
1. In a small saucepan, cook and stir celery and onion in hot butter about 5 minutes or until tender. Remove from heat. Stir in sage, thyme, and pepper.
2. Place bread cubes in a large bowl. Add celery mixture, pecans, and cranberries. Drizzle with enough of the chicken broth (about 3/4 cup) to moisten, tossing gently.
3. Use to stuff a 16-pound turkey. (Or place stuffing in a greased 3-quart casserole. If you want a moist stuffing, drizzle with remaining chicken broth. Cover and bake in a 325 degree F oven about 45 minutes or until heated through.) Makes 12 to 14 servings.
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