Fruit and Nut Stuffing

I got this recipe off a morning show back in 1997 and it has been the stuffing of choice every Thanksgiving since. Will stuff a 16 to 18 lb. turkey.

• Ready In: 1 hr 30 mins
• Serves: 12-20

Ingredients

• 1⁄2 cup unsalted butter
• 1  cup  finely diced onion
• 1  cup  finely diced celery
• 1⁄2 cup dried cranberries
• 1  cup  toasted chopped pecans
• 16  ounces  unseasoned  bread, cubes
• 1  cup white raisins
• 1  teaspoon sage leaves or 1⁄2 teaspoon ground sage
• 1  teaspoon thyme leaves or 1⁄2 teaspoon  ground thyme
• 2  teaspoons marjoram, leaves or 1  teaspoon  ground marjoram
• 1 1⁄2 cups chicken broth
•  salt
•  pepper

Directions

1. Sauté onions and celery in butter until translucent and add to a large bowl with unseasoned bread cubes and toasted pecans.
2. If you need to toast your pecans you can do so over medium-low heat in a skillet.
3. Add the following ingredients to the bowl: cranberries, raisins, sage thyme and marjoram.
4. (You can add the chopped cooked giblets if you would like) Toss to blend and then add chicken broth to moisten and salt and pepper to taste.
5. You can cook separately at 350°F for approximately 45 minutes or cook inside the bird.
6. Cooking times will vary with size and shape of pan.
7. Add broth to maintain preferred moisture level of stuffing.