Cranberry Pecan Dressing

 

3

tablespoons butter or margarine

3

stalks celery, chopped (1 1/2 cups)

1

large onion, chopped (1 cup)

1

cup sweetened dried cranberries

1

cup chopped pecans

1

tablespoon chopped fresh sage leaves

1/2

teaspoon salt

1/2

teaspoon freshly ground pepper

10

small croissants, cut into 1-inch pieces (7 cups)

8

oz ciabatta or French bread, cut into 1-inch pieces (7 cups)

2

cups Progresso® chicken broth (from 32-oz carton)

2

eggs, slightly beaten

• 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• 2 In 12-inch skillet, melt butter over medium heat. Cook celery and onion in butter 8 to 10 minutes, stirring occasionally, until tender. Stir in cranberries, pecans, sage, salt and pepper. Remove from heat.
• 3 In large bowl, mix onion mixture, croissants, bread, broth and eggs, tossing until well mixed. Spoon into baking dish.
• 4 Bake uncovered 35 to 40 minutes or until center is hot and edges are golden brown.