| - ¾ cup dried cranberries - ¾ cup cognac - 1 cup pine nuts (optional) - ¾ cup celery finely minced - ¾ cup onion, finely minced - 1 tablespoon olive oil - salt & pepper to taste - 1 tablespoon fresh Italian parsley, finely minced - 1 teaspoon fresh lemon thyme leaves removed from the stems - ½ teaspoon fresh sage, finely minced - 3 to 3½ cup chicken or vegetable broth - 1 stick, (4-oz) sweet butter - 1 pkg (14-oz) Pepperidge Farms™ herb seasoned bread stuffing In a small bowl place the cranberries Heat the cognac and pour over the cranberries, set aside to plumb In a heavy-dry skillet, toast the pine nuts Remove from the pan and set aside In the same skillet sauté the onions & celery in the olive oil until soft, about 3 to 5 minutes Season with the salt & pepper Add the plumbed cranberries and fresh herbs Add the butter, cook until melted In a large bowl, mix the onions/celery mixture with the broth, bread stuffing & the pine nuts, mix to combine Taste to adjust seasoning Heat oven to 375º F Vegetable spray an oven proof casserole dish with 2-inch sides Spoon the stuffing in the prepped dish and cover, first with parchment & then foil Bake, covered for 50 to 60 minutes Cool slightly before serving Yields about 8 to 10 servings |
| Dried Cranberry Stuffing |