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Cranberry Pecan Stuffing




Source of Recipe


Internet


List of Ingredients




6 cups of whole wheat bread cubes
1/2 cup of sugar
1/2 cup of water
2 cups of fresh cranberries
1 cup of chopped onion
1 cup of diced celery
1 cup ( 2 sticks) of butter
1/2 cup of orange juice
1 teaspoon of grated orange rind
1 cup of chopped pecans
1/2 teaspoon of ground all spice
Salt and freshly ground black pepper
2 large eggs, lightly beaten

Spread the brad cubes in an even layer on a baking sheet and toast in a 300ºF. oven until well browned, about 10 to 15 minutes. Remove from the oven and set aside. While the bread is toasting, put the sugar and water into a medium saucepan and bring to a boil, stirring to dissolve the sugar. Boil for about 5 minutes, until it becomes syrupy. Add the cranberries to the saucepan and let them simmer until the first few berries begin to pop, about 5 minutes. remove from heat immediately and let the berries sit in the syrup for 5 minutes. remove the cranberries to a large mixing bowl with a slotted spoon, draining off the syrup. Saute the onion and celery in the butter until tender crisp, about 7 - 10 minutes. Add to the mixing bowl. Add the toasted bread cubes and the remaining ingredients to mixing bowl and toss lightly to


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