Looking for a new twist on a traditional Thanksgiving Day stuffing? Try adding cranberries and pecans to surprise your guests.
1 cup chopped celery
½ cup chopped onion
¼ cup margarine or butter
1 teaspoon dried sage, crushed
½ teaspoon dried thyme, crushed
¼ teaspoon pepper
6 cups dry bread cubes
½ cup pecans, chopped
½ cup dried cranberries
½ cup chicken broth, 99% fat free
- Cook celery and onion in margarine or butter in a small saucepan until tender. Remove from heat. Stir in sage, thyme and pepper.
- Place dry bread cubes in a mixing bowl. Add celery mixture, pecans and cranberries. Add the ½ cup chicken broth, tossing to moisten.
- Use to stuff one 6- to 8-pound turkey. (Transfer any remaining stuffing to a casserole, adding the 1 to 2 tablespoons chicken broth, if desired, for additional moistness; cover and chill casserole until ready to bake.
- Bake the casserole, covered, in a 325°F oven during the last 30 to 45 minutes of turkey roasting until stuffing is heated through.) If stuffing is baked in the turkey, the internal temperature of the stuffing should reach 165°F.
Make-Ahead Tip: To make 6 cups dry bread cubes for stuffing, cut 9 to 11 slices of bread into ½-inch square pieces. Spread in a single layer in a shallow pan at room temperature, loosely covered, for 8 to 12 hours. (Do not stuff turkey until just before roasting.)
Prep Time: 15 minutes
Cook Time: 45 minutes