Herb Cranberry and Pecan Stuffing

Butternut Squash Soup

From The Proctor Silex Test Kitchen

Added by Pat

Ingredients

  • 1 cup butter
  • 1 large onion, chopped
  • 4 ribs celery, sliced
  • 1 cup dried unsweetened cranberries
  • 2 tablespoons fresh parsley leaves
  • 2 tablespoons fresh rosemary leaves
  • 2 tablespoons fresh sage leaves
  • 1 tablespoon fresh thyme leaves
  • ½ cup chopped pecans
  • ½ teaspoon salt
  • ½ teaspoon coarse black pepper
  • 2 packages (12 ounces each) country style white and wheat stuffing cubes
  • 3 1/2 cups chicken stock

Directions

  1. Place oven rack in roaster oven. Preheat roaster oven to 350°F. Spray 13x9-inch baking pan with nonstick spray. Set aside.
  2. Using a food processor fitted with the stainless steel chopping blade, coarsely chop onion. Set aside. Add parsley, rosemary, sage, and thyme to food processor bowl. Process until coarsely chopped. Set aside.
  3. In a large skillet over medium-high, melt butter. Add onion and celery and cook until just starting to become translucent.
  4. Transfer onion mixture to a large bowl and stir in remaining ingredients except chicken stock. Add chicken stock and stir to moisten stuffing. Add mixture to baking pan.
  5. Use oven mitts to place pan in oven. Bake for 1 hour or until stuffing is heated through.

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