Cranberry-Walnut Stuffing

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 1 celery rib, chopped
• 1 teaspoon dried thyme
• 1 teaspoon ground sage
• 2 tablespoons brandy
• 8 cups bread cubes (1/2-inch cubes)
• 1 cup chopped walnuts
• 1/3 cup dried sweetened cranberries
• 1/4 cup minced fresh flat-leaf parsley
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 1/2 - 2 cups vegetable stock

1. Heat oil in a large skillet over medium heat; add in the onion and celery; cover and cook 5 minutes until softened.
2. Add in the thyme and sage, stirring to coat; stir in the brandy; cook for 1 minute.
3. Transfer mixture to a 4-quart slow cooker; add in the bread cubes, walnuts, cranberries, parsley, salt, and pepper; stir in just enough stock to moisten, and mix well.
4. Taste and adjust seasonings, adding a little more stock if the mixture is too dry.
5. Cover and cook on LOW for 3-4 hours; serve hot.

olive oil, yellow onion, celery, thyme, ground sage, brandy, bread, walnuts, cranberries, parsley, salt, fresh ground black pepper, vegetable stock

Taken from www.food.com/recipe/cranberry-walnut-stuffing-200739 (may not work)