Saturday, November 10, 2007

Cranberry Pecan Stuffing

1 c. dried cranberries
1/4 c. butter
1 onion, finely chopped
2 cloves garlic, chopped
2 ribs celery, chopped
2 1 lb. bags cornbread stuffing mix
1/2 c. fresh parsley, chopped
1 c. pecans, toasted
2 eggs
1 quart chicken broth

Pour 2 c. of boiling water over cranberries and soak for 30 minutes. Do not drain. Melt butter over medium-high heat. Add onion, garlic, celery, and cook for 10 minutes. Combine stuffing mix, onion mixture, parsley, pecans, cranberries and their soaking liquids. Beat eggs with broth and pour over stuffing mixture. Mix until combined. Cover and bake at 350 degrees for 40 minutes.

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