Cranberry-Pecan Bread Stuffing
Submitted by Sue Lowes on Mar 10, 2014

Stuffing/dressing made with Italian bread and chopped onions, celery, cranberries and pecans

Servings:
Group

Complexity:   
Easy

Total Time:
2 hours

Ingredients:
1 loaf Italian bread cut into 1 inch cubes
1 cup mushrooms, sliced
1 cup onion, chopped
1 cup celery, chopped
1 cup apple, chopped
4 tablespoons butter
1/3 cup dried cranberries, chopped
1/2 cup pecans, chopped
1 tablespoon fresh thyme
1 5ablespoon fresh rosemary
1/2 cup parsley, chopped
1 to 3 cups chicken broth, as needed
2 eggs, beaten

Directions:
Toss bread cubes in a 200 degree oven until dry. Let cool and transfer to a large bowl. In a large skillet, melt butter over medium heat. sauté onion, celery, and apple until soft. Add mushrooms and sauté until softened. Season with salt and pepper and set aside to cool. When cool, add the vegetables to the bread. Toss to combine. Add the cranberries, pecans, thyme, rosemary and parsley and continue to toss. Gradually add enough broth to reach a set, sticky consistency while gently tossing. Taste and add more salt and pepper, if necessary. Once you are satisfied with the seasoning, add the eggs and gently toss. Do not over mix. Pour into a buttered baking dish and bake for 30 minutes at 400 degrees.

Cook's Notes:
Vegetables can be sautéed and refrigerated up to two days in advance. Stuffing can be made the day before and baked after turkey comes out of the oven while it is resting. If stuffing is refrigerated, remove from the refrigerator and hour before baking.