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Cranberry-Pecan Stuffing

Makes: 12 to 14 servings
Prep 30 mins Bake 325°F 45 mins
Cranberry-Pecan Stuffing
  • 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

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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