Sage Cranberry Dressing Recipe

(Makes enough to loosely stuff a 20 pound turkey).

• Ready In: 1 hr 15 mins
• Serves: 8-10
• Yields: 1 batch

Ingredients

• 1 1⁄2 cups celery, diced
• 1⁄2 cup onion, chopped
• 1⁄4 cup butter
• 1 1⁄2 quarts  bread, dried cubed (for cornbread dressing, substitute cornbread for all or part of the bread in the recipe)
• 1  teaspoon salt
• 1⁄2 teaspoon poultry seasoning
• 1⁄4 teaspoon black pepper
• 3⁄4 cup craisins (sun-dried cranberries)
• 1⁄4 cup pecans, chopped (optional)
• 1  cup chicken broth, cold

Directions

1. • Sauté the celery and onion lightly in the butter until tender but not browned; cool
2. • Combine the bread and cooked vegetables in a large mixing bowl
3. • Add the herbs, craisins, pecans and seasonings
4. • Toss gently until all ingredients are well mixed
5. • Add the stock a little at a time and mix the dressing lightly after each addition
6. • Add just enough stock to make the dressing slightly moist, neither dry nor soggy
7. • Correct seasoning
8. • Place in a greased baking pan and bake at 375 degrees F until hot in the center (about 1 hour).