- ¼ cup margarine
- 2 celery stalks; chopped
- 1 large onion; chopped
- 1 14½-ounce can chicken broth
- 1 16-ounce package herb stuffing mix
- ½ cup fresh or frozen cranberries
- ½ cup pecan pieces
- In 4 quart saucepan melt margarine over medium heat; add celery and onions and cook until tender. Add broth. Heat to boiling. Remove from heat.
- Add stuffing mix, cranberries and nuts; toss to coat well.
- Use to stuff 12 to 14 pounds turkey according to directions on turkey package.
- Bake any remaining stuffing in covered casserole dish along with turkey, for 30 minutes.
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