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OUR
RECIPES...
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Cranberry-Pecan Stuffing
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
1/2 cup chopped pecans or hazelnuts
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 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 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 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.)
***Write a review of this recipe!***
Recipe submitted by Cliff |
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♥x
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