KitchenMagician's Recipe

STUFFING - CRANBERRY PECAN

Category: Rice & Stuffing Sides

Makes 8 to 10 servings.

1 16-oz.can whole-berry cranberry sauce
1 1/2 c. chicken broth
1 egg, beaten
1/3 cup raisins
1 tsp. grated orange rind
1 tsp. salt
1/2 tsp. pepper
6 T. butter
1 onion, chopped fine
2 stalks celery, diced
1 garlic clove, diced
1 c. pecan halves
1 tsp. thyme
1 tsp. sage
1 (20-inch) French baguette, torn into 3/4-inch chunks

In a large bowl, whisk together cranberry sauce, broth, egg, raisins, orange rind, salt, and pepper.
Melt butter in large skillet over medium-high heat.
Cook onion and celery until softened but not browned, about 5 minutes.
Stir in garlic, pecans, thyme, and sage; cook until fragrant, about 30 seconds.
Toss bread cubes and onion mixture into cranberry mixture.
Spoon into turkey to loosely fill.

To prepare in slow cooker, increase chicken broth to 1 1/2 cups.
Cook on HIGH for 1 hour, then turn down to LOW and continue cooking for an additional 4 hours.