Cranberry Nut Stuffing

• 2 medium onions, chopped
• 2 celery ribs, chopped
• 1/2 cup butter
• 6 cups cubed crustless day-old bread
• 1/2 cup chopped walnuts or hazelnuts
• 1-1/2 teaspoons poultry seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup chopped fresh cranberries
• 3 large eggs, beaten
• 1-1/2 cups chicken broth
• 2 tablespoons brown sugar

1. In a skillet, saute onions and celery in butter until tender; transfer to a large bowl. Stir in bread cubes, nuts, poultry seasoning, salt and pepper. Add cranberries; toss lightly to mix.
2. In a small bowl, combine eggs, broth and brown sugar; pour over bread mixture. Mix lightly until bread is moistened. Place in a greased 2-qt. casserole.
3. Cover and bake at 325u0b0 for 45 minutes. Uncover and bake 15 minutes more. Serve with leftover turkey.

onions, celery, butter, bread, walnuts, poultry seasoning, salt, pepper, fresh cranberries, eggs, chicken broth, brown sugar

Taken from www.tasteofhome.com/recipes/cranberry-nut-stuffing/ (may not work)