Cranberry, Pecan And Sage Stuffing - cooking recipe

Ingredients

1/2 cup butter
1 cup onion, diced
1 cup celery, diced
1 teaspoon salt
1 cup cranberries
1 cup pecans, pieces
1/4 cup fresh sage, minced
12 cups day old bread, cut into 1-inch cubes
2 cups chicken stock (or more)

Preparation

The amount of liquid will vary due to the moisture content of the bread. The stuffing should be moist, but not saturated.
In a large saute pan or stockpot, over medium-high heat, melt butter and saute onions and celery until translucent. Add the rest of the ingredients and stir to incorporate. Stuff the turkey or bake covered for 55 minutes at 375\u00b0F, the last 10 minutes uncovered.
Makes enough to stuff a 20-pound turkey
Cooking time depends upon if the dressig is cooked in the bird or seperate. I estimated it as having been cooked in a 20 pound turkey.