Prep 20 mins
Cook 25 mins
Sweet and savory, a thanksgiving favorite for everyone who tastes it. Simple, Sweet, and Satisfying. This stuffing is a family recipe that has been passed down for over fifty years. We cannot have stuffing served at any holiday meal unless this one is on the table.
- 1⁄2 cup butter
- 4 stalks celery, chopped very small (about 1 cup)
- 1 onion, chopped very small (about 1 cup)
- 2 (8 ounce) cans chicken broth
- 1 (14 ounce) bag herb seasoned stuffing mix
- 3⁄4 cup honey
- 3⁄4 cup dried cranberries
- 3⁄4 cup of roasted chopped pecans
- 1 slightly beaten egg
- Melt the butter in a large pot.
- Add the celery and onion and cook until soft.
- Add the chicken broth and bring to a boil.
- Remove the pot from the heat and pour in the bag of stuffing.
- Mix well.
- Add the cranraisins, honey, pecans, and egg and mix lightly.
- Spoon the stuffing mixture into a 1 1/2-quart casserole dish.
- Bake at 350°F for 25 minutes or until the stuffing is hot.
This stuffing is delicious. This is the second Thanksgiving I've made it and it was as good as I remembered it. Great flavor with the cranberries and honey and nuts. I might try adding a chopped apple next time. I was a little confused by the directions for the chicken broth ( 2 8 oz. cans) as cans are typically 14.5 ounces. So I used the 2 full 14.5 oz. cans, which made it seem very moist, but once it baked it firmed up nicely and browned. I may try just 16 oz. of broth next time to see if it makes a big difference. Either way, this is my go-to stuffing recipe from now on. No more Stove-top boxed stuffing anymore!