Cranberry-Orange-Pecan Stuffing

Recipe from

Southern Living

Ingredients

2 tablespoons butter or margarine
1/2 medium onion, diced
2 celery ribs, diced
3/4 cup chopped pecans, toasted
1/3 cup chopped orange sections
1/3 cup chopped cranberries
1 tablespoon sugar
2 white bread slices, toasted and cut into 1/2-inch pieces
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon rubbed sage
1 large egg, lightly beaten
2 tablespoons orange juice

Preparation

Melt butter in a large saucepan over medium heat; add onion and celery, and sauté until onion is tender. Stir in pecans and next 3 ingredients; remove from heat.

Combine bread pieces and next 3 ingredients in a bowl, and add to cranberry mixture, stirring until mixture is combined. Stir in egg and orange juice.

Caroline Stuart, New York City, New York,

Southern Living

November 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note