Cranberry Stuffing

• 2 cups pecans, chopped
• 14 cup unsalted butter (1 stick)
• 3 large onions, diced
• 3 stalks celery, diced
• 14 cup fresh oregano leaves, chopped
• prepared cornbread, crumbled (I used a box mix)
• 1 loaf day-old white bread, cut into 1-inch cubes
• 3 large eggs, lightly beaten
• 2 cups dried cranberries
• 1 cup coarsly chopped flat leaf parsley
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 teaspoon cayenne pepper
• 1 quart chicken broth

1. Preheat oven to 350 degrees.
2. Spread pecans on a baking sheet and toast 10-12 minutes, tossing once.
3. Set aside to cool.
4. Melt 1/2 butter in a large skillet and saute onion and celery until softened.
5. Add oregano and stir till combined and remove from heat.
6. In a large bowl, combine onion mixture, pecans, cornbread, bread, eggs, cranberries, parsley, salt, black pepper, cayenne, and broth.
7. Mix.
8. Stuff turkey with stuffing.
9. Or.
10. If using a baking dish, coat dish using 1/2 of the remaining butter.
11. Fill dish with stuffing.
12. Use pats of the remaining butter on top of stuffing.
13. Cover with aluminum foil.
14. Bake at 375 degrees for 35 minutes.
15. Remove foil and bake an additional 20 minutes or until golden.

pecans, unsalted butter, onions, stalks celery, oregano, white bread, eggs, cranberries, flat leaf parsley, salt, black pepper, cayenne pepper, chicken broth

Taken from www.food.com/recipe/cranberry-stuffing-170526 (may not work)