Cranberry Pecan Dressing
chicken broth, cranberries and pecans are packed in this bread dressing – a baked side dish.
Ingredient
- 3 tablespoons butter or margarine
- 3 stalks celery, chopped (1 1/2 cups)
- 1 large onion, chopped (1 cup)
- 1 cup sweetened dried cranberries
- 1 cup chopped pecans
- 1 tablespoon chopped fresh sage leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 10 small croissants, cut into 1-inch pieces (7 cups)
- 8 oz ciabatta or French bread, cut into 1-inch pieces (7 cups)
- 2 cups Progresso™ chicken broth (from 32-oz carton)
- 2 eggs, slightly beaten
Direction
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 12-inch skillet, melt butter over medium heat. Cook celery and onion in butter 8 to 10 minutes, stirring occasionally, until tender. Stir in cranberries, pecans, sage, salt and pepper. Remove from heat.
- In large bowl, mix onion mixture, croissants, bread, broth and eggs, tossing until well mixed. Spoon into baking dish.
- Bake uncovered 35 to 40 minutes or until center is hot and edges are golden brown.
