Cranberry-Orange-Pecan Stuffing

Recipe from

Southern Living


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


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
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