INGREDIENTS

INSTRUCTIONS

Sauté celery and onion in margarine or butter in a small saucepan over
moderate heat until tender. Remove the saucepan from heat and stir in
sage, thyme, and pepper.
Place dry bread cubes in a mixing bowl. Pour the seasoned and sautéed
celery and onions over the top of the bread. Add the pecans and
cranberries. Pour the chicken broth over the top, tossing lightly to
moisten as you go.
Use the cranberry stuffing to stuff one 6- to 8-lb. turkey, or place
in a lightly greased covered casserole, and refrigerate until you're
ready to bake. (Remember, never stuff a turkey until just before
roasting time.)
Bake the casserole, covered, in a 325-F degree oven.
Kitchen Staff Tip: To prepare 6 cups dry bread cubes for your
stuffing, cut 9 to 11 slices of plain white bread into
1/2-inch-square pieces. Spread in a single layer in a shallow pan at
room temperature, loosely covered, for 8 to 12 hours.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Nov 2, 1999, converted by MM_Buster
v2.0l.

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”