Cranberry Pecan Stuffing Recipe
"Cranberry Pecan Stuffing blends whole wheat and country croutons with dried cranberries, toasted pecans, and herbs. A fluffy, flavorful stuffing that's easy to make, and prep ahead, for Thanksgiving!..."
INGREDIENTS
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3/4 pound firm country white or "farmhouse" sandwich bread ((I use Arnold or Pepperidge Farm))
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3/4 pound firm whole wheat sandwich bread
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1 cup small diced-celery ((about 1/4-inch dice))
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2 cups small diced yellow onion ((about 1/4-inch dice))
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10 tablespoons unsalted butter (, divided, plus additional for buttering the pan)
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2 tablespoons fresh sage leaves (, finely chopped)
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1 tablespoon fresh thyme leaves (, chopped)
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1/2 teaspoon poultry seasoning ((I use Bell's))
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1-1/2 teaspoons kosher salt (, plus additional to taste)
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1 teaspoon freshly-ground black pepper (, plus additional to taste)
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1 cup dried sweetened cranberries
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1 cup toasted, coarsely chopped pecans
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1/4 cup fresh Italian parsley leaves, (, chopped)
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2-1/2 to 3 cups low sodium turkey, chicken, or vegetable stock (, plus additional, as needed)
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2 large eggs
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