Cranberry Pecan Dressing

Progresso® chicken broth, cranberries and pecans are packed in this bread dressing – a baked side dish.

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Prep Time 25 min
Total Time 1 hr 5 min
Servings 12

Ingredients

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

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Directions

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.