Share Cranberry-Pecan Stuffing

Vegetarian, cooked in casserole dish
1 cup chopped celery
1/2 cup chopped onion
1/4 cup margarine or butter
1 teaspoon dried sage, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
6 cups dry bread cubes (prepared the night before)
1/2 cup chopped pecans or hazelnuts
1/2 cup dried cranberries
1/2 cup hearty vegetable broth
1 to 2 tablespoons hearty vegetable broth (optional)
1. Cook celery and onion in margarine or butter in a small saucepan until 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 broth, tossing to moisten.
2.Add stuffing to a casserole, adding the 1 to 2 tablespoons broth, if desired, for additional moistness; cover and chill casserole until ready to bake. Bake the casserole, covered, in a 325 degree F oven during the last 30 to 45 minutes of turkey roasting until stuffing is heated through.)
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.
For a non-vegetarian version use chicken broth and bake in the turkey, the internal temperature of the stuffing should reach 165 degrees F.
Makes 6 to 8 servings.

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