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Name: Cranberry-Pecan Stuffing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1/4 ts Black pepper; 1/4 c Butter or margarine; 1 ts Dried Sage; 6 c Dry Bread Cubes; 1/2 c Dried cranberries; 1/2 c Onion chopped; 1/2 ts Dried thyme; 1/2 c Pecans Chopped; 1 c Celery chopped; 1/2 c Chicken broth

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INGREDIENTS

1/4 ts Black pepper
1/4 c Butter or margarine
1 ts Dried Sage
6 c Dry Bread Cubes
1/2 c Dried cranberries
1/2 c Onion ; chopped
1/2 ts Dried thyme
1/2 c Pecans ; Chopped
1 c Celery ; chopped
1/2 c Chicken broth

To 10

INSTRUCTIONS

saute 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 sauteed 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.

NOTES

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Cranberry-Pecan Stuffing

1/4 ts Black pepper
1/4 c Butter or margarine
1 ts Dried Sage
6 c Dry Bread Cubes
1/2 c Dried cranberries
1/2 c Onion chopped
1/2 ts Dried thyme
1/2 c Pecans Chopped
1 c Celery chopped
1/2 c Chicken broth

saute 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 sauteed  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  <recipe-a-day@bignetwork.com> on Nov 2, 1999, converted by MM_Buster  v2.0l.

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Nutrition

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Serving Size: 1 To 10 (216g)
Recipe Makes: 8 To 10

Calories: 827
Calories from Fat: 227 (27%)

Amt Per Serving		% DV

	Total Fat 25.2g	34 %
	Saturated Fat 6.2g	31 %
	Monounsaturated Fat 9g
	Polyunsanturated Fat 7.5g
Cholesterol 12.3mg		4 %
Sodium 1297mg		45 %
Potassium 390.2mg		10 %
Total Carbohydrate 125.9g		37 %
	Dietary Fiber 8.7g	35 %
	Sugars, other 117.2g
Protein 23.3g		33 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 827

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