Post by chief_cook2 on Dec 19, 2002 18:55:37 GMT -6
This stuffing can be eaten at any holiday table. It goes great with everything. The dried cranberries add wonderful texture. Enjoy!
Ingredients
1-1/2 cups sliced celery
3/4 cup chopped onion
1/3 cup butter or margarine
1-1/2 teaspoons dried sage, crushed
3/4 teaspoon dried thyme, crushed
1/2 teaspoon pepper
9 cups dry bread cubes
3/4 cup chopped pecans or hazelnuts
3/4 cup dried cranberries
3/4 to 1 cup chicken broth
Preparation
In a small saucepan, cook and stir celery and onion in hot butter about 5 minutes or until tender. Remove from heat. Stir in sage, thyme, and pepper.
Place bread cubes in a large bowl. Add celery mixture, pecans, and cranberries. Drizzle with enough of the chicken broth (about 3/4 cup) to moisten, tossing gently.
Use to stuff a 16-pound turkey. (Or place stuffing in a greased 3-quart casserole. If you want a moist stuffing, drizzle with remaining chicken broth. Cover and bake in a 325 degree F oven about 45 minutes or until heated through.) Makes 12 to 14 servings.
Ingredients
1-1/2 cups sliced celery
3/4 cup chopped onion
1/3 cup butter or margarine
1-1/2 teaspoons dried sage, crushed
3/4 teaspoon dried thyme, crushed
1/2 teaspoon pepper
9 cups dry bread cubes
3/4 cup chopped pecans or hazelnuts
3/4 cup dried cranberries
3/4 to 1 cup chicken broth
Preparation
In a small saucepan, cook and stir celery and onion in hot butter about 5 minutes or until tender. Remove from heat. Stir in sage, thyme, and pepper.
Place bread cubes in a large bowl. Add celery mixture, pecans, and cranberries. Drizzle with enough of the chicken broth (about 3/4 cup) to moisten, tossing gently.
Use to stuff a 16-pound turkey. (Or place stuffing in a greased 3-quart casserole. If you want a moist stuffing, drizzle with remaining chicken broth. Cover and bake in a 325 degree F oven about 45 minutes or until heated through.) Makes 12 to 14 servings.