This recipe goes with Roasted Quail with Cranberry-Orange-Pecan Stuffing
Southern Living NOVEMBER 2001
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.
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