Cranberry, Apple, Pecan, Bread Stuffing

  • 1 – 18 oz. loaf of white bread broken into small pieces
  • 4 pieces of celery finely chopped
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 4 tbsp. poultry seasoning
  • 1 cup dried cranberries or Craisins
  • 1 large green apple finely chopped
  • 1 cup chopped pecans
  • 2- 15 oz. cans low sodium chicken broth


  1. Preheat the oven to 350˚F.
  2. In a skillet add 2 cans of chicken broth and chopped celery. Cook until celery is tender, set aside and cool.
  3. In a large bowl add bread, salt, pepper, poultry seasoning, cranberries, apple and pecans. Mix well.
  4. Add celery and chicken broth mixture, mix again, place mixture into a large baking dish sprayed with non-stick cooking spray.
  5. Cover and bake about one hour at 350˚F. Uncover and cook an additional 15 minutes until browned on the top, then serve.