Prep 30 mins
Cook 55 mins
I first had this stuffing 3 years ago at my sister-in-law's Thanksgiving dinner. It's flavorful and colorful and although it's technically "from scratch" I do take some shortcuts.
- 2 cups pecans, chopped
- 1⁄4 cup unsalted butter (1 stick)
- 3 large onions, diced
- 3 stalks celery, diced
- 1⁄4 cup fresh oregano leaves, chopped
- prepared cornbread, crumbled (I used a box mix)
- 1 loaf day-old white bread, cut into 1-inch cubes
- 3 large eggs, lightly beaten
- 2 cups dried cranberries
- 1 cup coarsly chopped flat leaf parsley
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper
- 1 quart chicken broth
- Preheat oven to 350 degrees.
- Spread pecans on a baking sheet and toast 10-12 minutes, tossing once. Set aside to cool.
- Melt 1/2 butter in a large skillet and saute onion and celery until softened.
- Add oregano and stir till combined and remove from heat.
- In a large bowl, combine onion mixture, pecans, cornbread, bread, eggs, cranberries, parsley, salt, black pepper, cayenne, and broth. Mix.
- Stuff turkey with stuffing. Or.
- If using a baking dish, coat dish using 1/2 of the remaining butter.
- Fill dish with stuffing.
- Use pats of the remaining butter on top of stuffing.
- Cover with aluminum foil.
- Bake at 375 degrees for 35 minutes.
- Remove foil and bake an additional 20 minutes or until golden.