Cranberry-Pecan Stuffing
Mary Bilyeu
From Every Day with Rachael Ray
November 2006
TWELVE SERVINGS
Prep Time: 30 min
Cook Time: 40 min
1 cup dried cranberries (5 ounces)
4 tablespoons unsalted butter
1 onion, finely chopped
2 cloves garlic, finely chopped
2 ribs celery, finely chopped
One 1-pound bag cornbread stuffing mix
One 1-pound bag herb stuffing mix
1/2 cup flat-leaf parsley leaves, chopped
1 cup pecan pieces (4 ounces), toasted
2 large eggs
1 quart chicken broth
1. Preheat the oven to 350º. In a medium bowl, pour 2 cups boiling water over the cranberries and let soak for 30 minutes; do not drain.
2. Add the butter to a large skillet and melt over medium-high heat. Add the onion, garlic and celery and cook, stirring occasionally, until translucent, about 10 minutes. Remove from the heat.
3. In a large bowl, combine the stuffing mixes with the parsley, pecans, onion mixture and the cranberries with their soaking liquid. In a medium bowl, beat the eggs with the broth and pour the liquid over the stuffing, mixing until thoroughly combined.
4. Spoon the stuffing into 2 buttered 3-quart casserole dishes and bake, covered, for 40 minutes.
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