One medium onion (diced)
4 stalks of celery (diced)
One bay leaf
One cup boiling chicken stock
1/2 pound dry bread
1/2 teaspoon salt
2 teaspoon dry sage
One cup chopped pecans
One cup chopped cranberries
4 tablespoons whole butter
1)Melt butter in saute pan over medium heat.
2)Saute celery and onions with salt and bay leaf.
3)Cook until onions become translucent.
4)Add pecans and cranberries. Stir for one minute.
5)Pour boiling stock and vegetables over cubed dry bread in large mixing bowl.
6)Mix well with large spoon.
7)Gently pat stuffing into 8"x8" baking pan.
8)Cover and bake at 350 degrees for 20-25 minutes.
For crisper top, uncover after 15 minutes.