Shelly's Recipe

CRANBERRY PECAN STUFFING

Category: Dressing and Stuffing

1 medium onion (diced)
4 stalks of celery (diced)
1 bay leaf
1 cup boiling chicken stock
1/2 lb dry bread
1/2 tsp salt
2 tsp dry sage
1 cup chopped pecans
1 cup chopped cranberries
4 tbsp whole butter

Melt butter in saute pan over medium heat. Saute celery and onions with salt and bay leaf. Cook until onions become translucent. Add pecans and cranberries. Stir for one minute. Pour boiling stock and vegetables over cubed dry bread in large mixing bowl. Mix well with large spoon. Gently pat stuffing into an 8 inch baking pan. Cover and bake at 350 degrees for 20-25 minutes. (For crisper top, uncover after 15 minutes.)