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Ingredients
- 1 c. Celery, minced
- 1/2 c. Onion, minced
- 1/4 c. Butter or possibly Margarine
- 1 tsp dry Sage
- 1/2 tsp dry Thyme
- 1/4 tsp Black Pepper
- 6 c. Dry Bread Cubes
- 1/2 c. Pecans, minced
- 1/2 c. dry Cranberries
- 1/2 c. Chicken Broth
Directions
- Saute/fry celery and onion in margarine or possibly butter in a small saucepan over moderate heat till tender. Remove the saucepan from heat and stir in sage, thyme, and pepper.
- Place dry bread cubes in a mixing bowl. Pour the seasoned and sauteed celery and onions over the top of the bread. Add in the pecans and cranberries. Pour the chicken broth over the top, tossing lightly to moisten as you go. Use the cranberry stuffing to stuff one 6- to 8-pound turkey, or possibly place in a lightly greased covered casserole, and chill till you're ready to bake. (Remember, never stuff a turkey till just before roasting time.) Bake the casserole, covered, in a 325-F degree oven.
- Kitchen Staff Tip: To prepare 6 c. dry bread cubes for your stuffing, cut 9 to 11 slices of plain white bread into 1/2 inch-square pcs. Spread in a single layer in ashallow pan at room temperature, loosely covered, for 8 to 12 hrs.
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