The stuffing is my favorite part of the Thanksgiving meal. And my favorite recipe is this one for Cranberry Pecan Stuffing. In fact I love it so much, that I’ll eat leftovers of it for breakfast on Friday, and then for lunch and maybe as a snack too! I usually double or even triple this recipe to make sure that I have plenty of leftovers! Some for now and some I put in the freezer for later.
- 2 10-ounce bags stuffing, herb flavor
- 1 cup chopped celery
- 1 cup diced onion
- 1/2 cup chopped pecans
- 1/2 cranberries
- 3 - 4 cups chicken broth
- salt and pepper
- In a large saute pan over medium heat, cook celery and onion in butter until tender, about 5 minutes. In a large bowl, combine the stuffing mix, vegetables, pecans, cranberries and salt and pepper (I like lots of pepper). Add enough chicken broth to soften the mixture.
- Place stuffing in a greased baking dish and bake at 350°F for 60 minutes, or until heated.
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