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Cranberry Pecan Stuffing    Veg  HT  ACC  45mins

Serves 6-8    Hot  Vegetarian  Vegetables  Fruit  Nuts  Herbs  Accompaniment  Stuffings  Eggless

25g/1oz Butter
1 stick Celery, chopped
1 small Onion, chopped
1 teasp Dried Sage, crushed
1 teasp Dried Thyme
Salt and Black Pepper
200g/7oz White Bread, cubed
50g/2oz Pecan Nuts, chopped
75g/3oz Dried Cranberries
120ml/4fl.oz. Vegetable or Chicken Stock


1. Heat the butter in a small saucepan, add the celery and onion and sauté for 3-5 minutes until just tender, stirring from time to time.

2. Remove from heat then stir in the sage, thyme, salt and pepper.

3. Place the bread cubes in a large mixing bowl together with the celery mixture, pecans, cranberries and stock, mixing well to moisten.

4. This can be used to stuff chicken or turkey or baked separately in a well greased shallow baking tin for about 25 minutes at 180C, 350F, gas Mark 4.

A festive stuffing for Christmas or Easter.


More Stuffing/Marinades  Recipes  | Other Accompaniments Recipes  | What's in Season 



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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size


Slice to -  To cut food, such as vegetables, into flat pieces of varying thickness.


Make Ahead/ Freeze


Tips, Options and Substitutions

Main equipment required to make this recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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