PECAN BREAD STUFFING

3/4 cup Fisher Pecans, chopped
1/4 cup Sweet Onion, chopped
1/4 cup Celery, chopped
2 Tablespoons butter, melted
1/4-1/2 cup Fresh Cranberries, chopped
1/2 teaspoon Rosemary, ground
1/2 teaspoon Sage, ground
1/4 teaspoon Black Pepper, ground
8 cups Dry Bread Cubes
1 1/2-2 cups Chicken Stock (or canned chicken broth)


Preheat oven to 325° F.
Lightly toast pecans in a skillet over low heat just until warm,
about 5 minutes. Stir frequently. Transfer to large mixing bowl & set
aside.
Melt butter. Saute chopped onions & celery in melted butter.
Add cranberries, rosemary, sage & black pepper to sauté pan. Continue
warming over low heat for 5 minutes. Add mixture to large mixing bowl
containing toasted pecans.
Stir in dry bread cubes. Add chicken stock (chicken broth) ˝ cup at a
time until bread cubes are moist but not soggy.
Transfer mixture to baking dish. Cover loosely with a sheet of foil
and bake for 20 minutes. Remove foil and bake an additional 10 to 15
minutes or until mixture is warmed through.

Yield: Approx. 10 to 12 servings

ENJOY!!!