Cranberry and Pecan Stuffing recipe

Ingredients:

• 1 loaf stale bread
• 3 tablespoons butter
• 1 small onion, chopped small
• 2 stalks celery, chopped small
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups turkey or chicken stock
• 2 cups fresh cranberries
• 1 cup chopped pecans
• 1/4 cup chopped parsley

Directions:

1. Preheat oven to 350F.

2. In a small saute pan heat the butter over medium high heat until melted. Add the onion and celery and cook until soft and translucent, about 5 minutes.

3. Add the garlic and cook until fragrant, about 3 minutes.

4. Add salt and pepper and remove from heat.

5. Place the bread, cranberries, and pecans into a large bowl. Add the onion mixture and toss with a spoon to combine.

6. Pour the stock over and add the parsley, toss to combine.

7. Place the stuffing into a baking dish and cover with foil. Bake 30 minutes.

8. Remove the foil and bake another 10 minutes or until top is lightly browned ans crisp.

Author: Rachael Daylong

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