Fruit And Nut Stuffing

• 1/2 cup unsalted butter
• 1 cup finely diced onion
• 1 cup finely diced celery
• 1/2 cup dried cranberries
• 1 cup toasted chopped pecans
• 16 ounces unseasoned bread, cubes
• 1 cup white raisins
• 1 teaspoon sage leaves or 1/2 teaspoon ground sage
• 1 teaspoon thyme leaves or 1/2 teaspoon ground thyme
• 2 teaspoons marjoram, leaves or 1 teaspoon ground marjoram
• 1 1/2 cups chicken broth
• salt
• pepper

1. Saute onions and celery in butter until translucent and add to a large bowl with unseasoned bread cubes and toasted pecans.
2. If you need to toast your pecans you can do so over medium-low heat in a skillet.
3. Add the following ingredients to the bowl: cranberries, raisins, sage thyme and marjoram.
4. (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.
5. You can cook separately at 350u0b0F for approximately 45 minutes or cook inside the bird.
6. Cooking times will vary with size and shape of pan.
7. Add broth to maintain preferred moisture level of stuffing.

unsalted butter, onion, celery, cranberries, pecans, bread, white raisins, sage, thyme, marjoram, chicken broth, salt, pepper

Taken from www.food.com/recipe/fruit-and-nut-stuffing-77117 (may not work)