Cranberry-Pecan Stuffing
1 cup chopped celery
1/2 cup chopped onion
1/4 cup margarine or butter
1 teaspoon dried rubbed sage
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
6 cups dry bread cubes
1/2 cup chopped pecans
1/2 cup dried cranberries
1/2 cup chicken broth
1 to 2 tablespoons chicken broth (optional)
Cook celery and onion in margarine or butter in a small saucepan till tender. Remove from heat. Stir in sage, thyme, and pepper. Place dry bread cubes in a mixing bowl. Add celery mixture, pecans, and cranberries. Add the 1/2 cup chicken broth, tossing to moisten. Use to stuff one 6- to 8-pound turkey. (Transfer any remaining stuffing to a casserole, adding the 1 to 2 tablespoons chicken broth, if desired, for additional moistness; cover and chill casserole till ready to bake. Bake the casserole, covered, in a 325°F. oven during the last 30 to 45 minutes of turkey roasting till stuffing is heated through.)
Make-Ahead Tip: To make 6 cups dry bread cubes for stuffing, cut 9 to 11 slices of 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. (Do not stuff turkey until just before roasting.)
Makes 6 to 8 servings.
Submitted by sooz
Vegetables, Side Dishes & Salads
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