Cranberry-Pecan Stuffing

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Cranberry-Pecan Stuffing Ingredients

1 c Celery; chopped	1/4 ts Black Pepper
1/2 c Onion; chopped	6 c Dry Bread Cubes
1/4 c Butter or Margarine	1/2 c Pecans; chopped
1 ts Dried Sage	1/2 c Dried Cranberries
1/2 ts Dried Thyme	1/2 c Chicken Broth

Instructions for Cranberry-Pecan Stuffing

Saut? celery and onion in margarine or butter in a small saucepan over moderate heat until tender. Remove the saucepan from heat and stir in sage, thyme, and pepper. Place dry bread cubes in a mixing bowl. Pour the seasoned and saut?ed celery and onions over the top of the bread. Add the pecans and cranberries. Pour the chicken broth over the top, tossing lightly to moisten as you go. Use the cranberry stuffing to stuff one 6- to 8-lb. turkey, or place in a lightly greased covered casserole, and refrigerate until youre ready to bake. (Remember, never stuff a turkey until just before roasting time.) Bake the casserole, covered, in a 325-F degree oven. Kitchen Staff Tip: To prepare 6 cups dry bread cubes for your stuffing, cut 9 to 11 slices of plain white bread into 1/2-inch-square pieces. Spread in a single layer in a shallow pan at room temperature, loosely covered, for 8 to 12 hours. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day on Nov 2, 1999, converted by MM_Buster v2.0l.

Main Ingredient: CranberryCuisine: Uncategorized