Fruit And Nut Stuffing

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 1/2 cup unsalted butter
• 1 cup finely diced onion
• 1 cup finely diced celery
• 1/2 cup dried cranberries
• 1 cup toasted chopped pecans
• 16 ounces unseasoned bread, cubes
• 1 cup raisins
• 1 teaspoon sage leaves or 1/2 teaspoon ground sage
• 1 teaspoon thyme leaves or 1/2 teaspoon ground thyme
• 2 teaspoons marjoram, leaves or 1 teaspoon ground marjoram
• 1 1/2 cups chicken broth
• salt
• pepper

Recipe

• 1 sauté onions and celery in butter until translucent and add to a large bowl with unseasoned bread cubes and toasted pecans.
• 2 if you need to toast your pecans you can do so over medium-low heat in a skillet.
• 3 add the following ingredients to the bowl: cranberries, raisins, sage thyme and marjoram.
• 4 (you can add the chopped cooked giblets if you would like) toss to blend and then add chicken broth to moisten and salt and pepper to taste.
• 5 you can cook separately at 350°f for approximately 45 minutes or cook inside the bird.
• 6 cooking times will vary with size and shape of pan.
• 7 add broth to maintain preferred moisture level of stuffing.