Cranberry-Pecan Turkey Stuffing

Directions

1. In a medium skillet, melt half of the butter over medium heat. Sauté onions, celery, and garlic until tender.
2. Meanwhile, toast pecans in the oven by placing them in a single layer on a lightly greased baking sheet. I usually toast mine at 350 degrees for about 5 minutes or until you smell that delicious aroma. Watch them closely, they tend to burn very easily. Let cool, chop finely, set aside.
3. In a large skillet, add bread cubes and the remaining butter, let toast. I usually toast them in about 5 minutes – again, it’s very quick!
4. Once bread cubes are toasted, transfer them to a large bowl. Add in onions/celery/garlic mixture, toasted pecans, dried cranberries, fresh parsley, poultry seasoning, salt and pepper, ½ cup of chicken stock, and egg, mix well with a fork (or thoroughly washed hands). The amount of chicken stock that you add is entirely up to you. I’ve perfected this by adding in ½ cup at first and then slowly adding more if need be. The egg in this recipe also adds moisture, so keep that in mind. I normally save the other half of the chicken broth if I find it is wet enough or add it in if more liquid is needed. You want to make sure that it doesn’t get soggy though, so remember – you can always add more.
5. Transfer mixture to a lightly greased baking dish and bake at 350 degrees for about 45 minutes.