Cranberry Pecan Stuffing - cooking recipe

Ingredients

1/4 c. margarine
2 stalks celery, chopped
1 large onion, chopped
1 (14 1/2 oz.) can Swanson ready to serve clear chicken broth
1 (16 oz.) pkg. Pepperidge Farm herb seasoned stuffing
1/2 c. cranberries
1/2 c. chopped pecans
12 to 14 lb. turkey

Preparation

In a 4-quart saucepan over medium heat, in hot margarine, cook celery and onion until tender.
Add broth.
Heat to boiling. Remove from heat.
Add stuffing, cranberries and nuts.
Toss to mix well.
Use to stuff turkey following directions on turkey package. Serve with gravy.
Serves 12 to 16.