Ingredients
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¾ loaf of country white bread
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¾ loaf of whole wheat bread
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1 cup celery (diced)
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1 yellow onion (diced)
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10 Tbs unsalted butter
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2 Tbs fresh sage leaves, finely chopped
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1 Tbs fresh thyme leaves, chopped
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¼ cup fresh Italian parsley leaves, chopped
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½ tsp poultry seasoning
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1½ kosher salt
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1 tsp freshly-ground black pepper
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1 cup dried sweetened cranberries
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1 cup Sea Salt Activated Native Texas Pecans
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2-1/2 to 3 cups turkey, chicken, bone or vegetable broth or stock.
Instructions
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Preheat your oven to 250 degrees F.
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Cut or tear your bread into 1/2- to 3/4-inch cubes, leaving the crusts on and spread evenly on two baking sheets.
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Bake for 50-60 minutes, until the bread is lightly-toasted. Then let cool completely at room temperature.
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Raise your oven temperature to 375 degrees F and butter a shallow baking dish.
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Melt 8 of the 10 tablespoons of butter in a skillet over medium-high heat. Add celery, onion, salt and pepper and cook, stirring frequently, until onions are softened and translucent, about 8 minutes. Then add sage, thyme, parsley and poultry seasoning. Cook for an additional 1-2 minutes, until the herbs are fragrant.
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In a large bowl, mix together the croutons, onion and celery mixture, dried cranberries, and activated pecans.
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Drizzle with 1¾ cups broth or stock and let stand for a few minutes for the bread to soak up the liquid.
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Season to taste with additional salt and pepper.
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In the liquid measuring cup, beat together 1/2 cup broth/stock and the eggs. Fold that into the stuffing mixture to combine.
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At this point if the stuffing seems dry, add some of the additional liquid a little bit at a time.
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Transfer stuffing mixture to the prepared baking dish. Cut the remaining butter into small cubes and scatter over the top of the stuffing.
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Cover the pan with a piece of foil and bake for 30 minutes. Then uncover and continue baking for 15-20 minutes, until the edges are crispy.
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Let stuffing rest for 15 minutes before serving and enjoy!