I know this seems like I should have posted this one before Thanksgiving, but in my family we have Stuffing on Christmas too! Where theres a bird, there’s stuffing. Enjoy!
2 tbsp. butter
1 large onion, chopped (about 1 cup)
2 stalks celery, chopped (about 1 cup)
2 1/2 cups Chicken Broth
1 cup dried cranberries
1/2 cup chopped pecans
1 pkg. (14 ounces) Herb Seasoned Stuffing
Heat the butter in a 3-quart saucepan over medium-high heat. Add the onion and celery and cook until they’re tender, stirring occasionally. Remove the saucepan from the heat.
Stir the broth, cranberries and pecans in the saucepan. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 3-quart casserole. Cover the casserole.
Bake at 350°F. for 30 minutes or until the stuffing mixture is hot.