Fruit and Nut Stuffing

Recipe by Jo Coburn
READY IN: 1hr 30mins
SERVES: 12-20




  • Sauté onions and celery in butter until translucent and add to a large bowl with unseasoned bread cubes and toasted pecans.
  • If you need to toast your pecans you can do so over medium-low heat in a skillet.
  • Add the following ingredients to the bowl: cranberries, raisins, sage thyme and marjoram.
  • (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.
  • You can cook separately at 350°F for approximately 45 minutes or cook inside the bird.
  • Cooking times will vary with size and shape of pan.
  • Add broth to maintain preferred moisture level of stuffing.