Cranberry Pecan Stuffing

1 cup chopped celery
1/2 cup chopped onion
1/4 cup margarine or butter
1 teaspoon dried sage, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
6 cups dry bread cubes
1/2 cup chopped pecans or hazelnuts
1/2 cup dried cranberries
1/2 cup chicken broth
1 to 2 tablespoons chicken broth (optional)

Cook celery and onion in margarine or butter in a small saucepan until tender. Remove from heat. Stir in sage, thyme, and pepper. Place dry bread cubes in a mixing bowl. Add celery mixture, pecans, and cranberries. Add the 1/2 cup chicken broth, tossing to moisten.

Use to stuff one 6- to 8-pound turkey. (Transfer any remaining stuffing to a casserole, adding the 1 to 2 tablespoons chicken broth, if desired, for additional moistness; cover and chill casserole until ready to bake. Bake the casserole, covered, in a 325 degree F oven during the last 30 to 45 minutes of turkey roasting until stuffing is heated through.) If stuffing is baked in the turkey, the internal temperature of the stuffing should reach 165 degrees F. Makes 6 to 8 servings.

Make-Ahead Tip: To make 6 cups dry bread cubes for stuffing, cut 9 to 11 slices of bread into 1/2-inch square pieces. Spread in a single layer in a shallow pan at room temperature, loosely covered, for 8 to 12 hours. (Do not stuff turkey until just before roasting.)

Nutritional Information
Nutritional facts per serving
calories: 278, total fat: 16g, saturated fat: 2g, cholesterol: 0mg, sodium: 363mg, carbohydrate: 31g, fiber: 3g, protein: 5g, vitamin A: 12%, vitamin C: 12%, calcium: 6%, iron: 11%