Fruit And Nut Stuffing

Name: Fruit And Nut Stuffing
Ingredients: 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 white 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

13 ingredients

7 steps

Ingredients

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 white 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

Directions

1

Saute 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.