Cranberries add bright splashes of color and bits of chewy sweetness to this simple recipe for bread stuffing.
1 (14.5-ounce) can chicken broth
1/2 teaspoon black pepper, or as desired
1 1/2 cups celery, chopped
1/2 cup fresh or frozen cranberries
1 small onion, chopped
4 cups herb-seasoned bread crumbs
- In a large saucepan, combine broth, pepper, celery, cranberries and onion. Heat to a boil. Cover; cook over low heat for 5 minutes or until vegetables are softened. Remove from heat and add bread crumbs. Mix lightly.
- Use to stuff a small turkey or place in a greased baking dish, cover and bake at 350°F (175°F) for 30 to 35 minutes, removing cover during the last 10 to 15 minutes to allow top to crisp.
Makes 6 to 8 servings.
Recipe and photograph provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.