Cranberry, Apple, Pecan, Bread Stuffing
- 1 – 18 oz. loaf of white bread broken into small pieces
- 4 pieces of celery finely chopped
- 1 tsp. salt
- ½ tsp. black pepper
- 4 tbsp. poultry seasoning
- 1 cup dried cranberries or Craisins
- 1 large green apple finely chopped
- 1 cup chopped pecans
- 2- 15 oz. cans low sodium chicken broth
- Preheat the oven to 350˚F.
- In a skillet add 2 cans of chicken broth and chopped celery. Cook until celery is tender, set aside and cool.
- In a large bowl add bread, salt, pepper, poultry seasoning, cranberries, apple and pecans. Mix well.
- Add celery and chicken broth mixture, mix again, place mixture into a large baking dish sprayed with non-stick cooking spray.
- Cover and bake about one hour at 350˚F. Uncover and cook an additional 15 minutes until browned on the top, then serve.
