Cranberry-Pecan Turkey Stuffing

• 1 loaf of day old French bread (about 8 cups), cut into cubes
• 1 cup onion, chopped
• 1 cup celery, chopped
• 3/4 cup butter
• 1 egg, lightly beaten
• 1 cup chicken stock
• 1/2 cup toasted pecans, chopped
• 1/4 cup dried cranberries
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons poultry seasoning
• 1 teaspoon salt
• 1/8 teaspoon pepper

1. In a medium skillet, melt half of the butter over medium heat. Saute onions, celery, and garlic until tender.
2. Meanwhile, toast pecans in the oven by placing them in a single layer on a lightly greased baking sheet. I usually toast mine at 350 degrees for about 5 minutes or until you smell that delicious aroma. Watch them closely, they tend to burn very easily. Let cool, chop finely, set aside.
3. In a large skillet, add bread cubes and the remaining butter, let toast. I usually toast them in about 5 minutes - again, it's very quick!
4. Once bread cubes are toasted, transfer them to a large bowl. Add in onions/celery/garlic mixture, toasted pecans, dried cranberries, fresh parsley, poultry seasoning, salt and pepper, 1/2 cup of chicken stock, and egg, mix well with a fork (or thoroughly washed hands). The amount of chicken stock that you add is entirely up to you. I've perfected this by adding in 1/2 cup at first and then slowly adding more if need be. The egg in this recipe also adds moisture, so keep that in mind. I normally save the other half of the chicken broth if I find it is wet enough or add it in if more liquid is needed. You want to make sure that it doesn't get soggy though, so remember - you can always add more.
5. Transfer mixture to a lightly greased baking dish and bake at 350 degrees for about 45 minutes.

bread, onion, celery, butter, egg, chicken stock, pecans, cranberries, garlic, fresh parsley, poultry seasoning, salt, pepper

Taken from food52.com/recipes/1446-cranberry-pecan-turkey-stuffing (may not work)