Cranberry Pecan Dressing (or Stuffing)
Coarsely chop 1/2 cup fresh or frozen cranberries.
Sprinkle with 1 Tbsp. sugar. Set aside or refrigerate overnight.
Toast 1/2 cup chopped pecans. Set aside.
Melt 1/2 cup butter in large fry pan.
1 large onion chopped
2 cups of chopped celery
1 tsp. salt
1 tsp. pepper
1/2 tsp. rubbed sage
1/2 tsp. poultry seasoning
1/4 tsp. rosemary
1/4 tsp. thyme
Saute until the onions are tender and translucent. Cool.
Cube one loaf of stale bread and 2 bagels. We use whole wheat, but whatever you prefer. You should have about 8 cups of bread. Reserve the heel of the loaf to cover the opening.
Toss together breads, onion mixture, cranberries and pecans. Drizzle with 1 cup of good chicken broth, or more if it seems dry. It should hold together when squeezed, but not be soggy.
This is enough to stuff a 15-18 lb bird. Remember to remove the stuffing from the bird as soon as you take it out of the oven, and stuffed turkeys take a bit longer to bake then unstuffed birds!