Cranberry Pecan Dressing

I meant to post this yesterday, but forgot.  This is one of my hubby's favorites and I thought I'd pass it along to you.  It works well with turkey, whole chicken or even a pork tenderloin roast.  Enjoy!

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. 

Add:

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!

Happy Thanksgiving!