PECAN BREAD STUFFING

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NEW RECIPES: PECAN BREAD STUFFING

3/4	cup Fisher Pecans, chopped
1/4	cup Sweet Onion, chopped
1/4	cup Celery, chopped
2	Tablespoons butter, melted
1/4-1/2	cup Fresh Cranberries, chopped
1/2	teaspoon Rosemary, ground
1/2	teaspoon Sage, ground
1/4	teaspoon Black Pepper, ground
8	cups Dry Bread Cubes
1 1/2-2	cups Chicken Stock (or canned chicken broth)

Preheat oven to 325° F.
Lightly toast pecans in a skillet over low heat just until warm, about 5 minutes. Stir frequently. Transfer to large mixing bowl & set aside.
Melt butter. Saute chopped onions & celery in melted butter.
Add cranberries, rosemary, sage & black pepper to sauté pan. Continue warming over low heat for 5 minutes. Add mixture to large mixing bowl containing toasted pecans.
Stir in dry bread cubes. Add chicken stock (chicken broth) ½ cup at a time until bread cubes are moist but not soggy.
Transfer mixture to baking dish. Cover loosely with a sheet of foil and bake for 20 minutes. Remove foil and bake an additional 10 to 15 minutes or until mixture is warmed through.

Yield: Approx. 10 to 12 servings

Source: John B. Sanfilippo & Son, Inc.