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Category: Dressing and Stuffing
Prep Time: Cook Time: Total Time:
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.)
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CRANBERRY PECAN STUFFING
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Category: Dressing and Stuffing
Prep Time: Cook Time: Total Time:
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.)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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