Cranberry-Pecan Stuffing

Cranberry-Pecan Stuffing

Provided by Every Day with Rachael Ray

Ingredients:

1 cup dried cranberries

4 tablespoons unsalted butter

1 onion, finely chopped

2 cloves garlic, finely chopped

2 ribs celery, finely chopped

1 (1 pound) package cornbread stuffing mix

1 (1 pound) package herb stuffing mix

1/2 cup flat-leaf parsley leaves, chopped

1 cup pecan pieces, toasted

2 large eggs

1 quart chicken broth

Preheat the oven to 350 degrees F. In a medium bowl, pour 2 cups boiling water over the cranberries and let soak for 30 minutes; do not drain.

Add the butter to a large skillet and melt over medium-high heat. Add the onion, garlic and celery and cook, stirring occasionally, until translucent, about 10 minutes. Remove from the heat.

In a large bowl, combine the stuffing mixes with the parsley, pecans, onion mixture and the cranberries with their soaking liquid. In a medium bowl, beat the eggs with the broth and pour the liquid over the stuffing, mixing until thoroughly combined.

Spoon the stuffing into 2 buttered 3-quart casserole dishes and bake, covered, for 40 minutes.

Yield: 12 Servings

Per Serving

* Calcium: 86 mg
* Calories: 449 kcal
* Carbohydrates: 67 g
* Dietary Fiber: 6 g
* Fat: 15 g
* Protein: 13 g
* Sugars: 10 g