Cranberry-Pecan Stuffing Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a baking dish.
• STEP 2.In a large skillet, melt the butter over medium heat. Add the onions and celery and cook until softened.
• STEP 3.In a large bowl, combine the bread cubes, cranberries, pecans, cooked onions and celery, and herbs and spices. Mix well.
• STEP 4.Pour the chicken broth over the bread mixture and stir until evenly moistened.
• STEP 5.Transfer the stuffing to the greased baking dish and cover with foil.
• STEP 6.Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes, or until the top is golden brown and crispy.
• STEP 7.Let the stuffing cool for a few minutes before serving. Enjoy!

Cooking Tips

• You can use any type of bread for this stuffing, such as white, whole wheat, or cornbread.
• If you prefer a sweeter stuffing, you can add a tablespoon of maple syrup or honey to the bread mixture.
• To make this stuffing ahead of time, prepare it up until the baking step. Cover and refrigerate for up to 24 hours, then bake as directed.
• Leftover stuffing can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Storage and Serving

• Serve the Cranberry-Pecan Stuffing as a side dish with roast turkey or chicken.
• You can also enjoy it on its own as a vegetarian main dish.
• Leftover stuffing can be used to make sandwiches or added to soups and stews for extra flavor.