Cranberry-Pecan Stuffing

  • Prep Time: 30
  • Cook Time: 45 minutes
  • Servings: 12-14
  • Rating:


  • 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 or water


1. 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.

2. 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.

3. 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.)