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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Recipe from Nov. 2010 Parents magazine. Can be thrown together the day before. Ingredients:
12 ounces seasoned stuffing mix (whole-wheat, like pepperidge farm) |
2 (14 ounce) cans low-sodium chicken broth |
2 stalks celery, chopped |
2 shallots, finely chopped |
1/4 cup chopped fresh sage |
2 tablespoons fresh thyme leaves |
1/2 cup pecan pieces |
1/4 cup dried cherries |
nonstick cooking spray |
Directions:
1. Place the stuffing mix and broth in a large bowl. Let stand about 15 minutes.
2. Meanwhile coat a large skillet with cooking spray. Heat on medium. Add celery, shallots, sage, and thyme. Cook for about 6 minutes or until softened.
3. Stir the vegetable mixture into stuffing mixture.
4. Add pecan and dried cherries.
5. Transfer mixture to 2-quart square baking dish. Cover with foil and place in refrigerator overnight.
6. The next day bake at 400 degrees F for about 45 minutes or until heat through.
7. Let stuffing stand at least 15 minutes before serving.
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