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Cranberry-Orange-Pecan Stuffing

Yield Makes 2 cups

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

How to Make It

  1. 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.

  2. 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.