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“I first had this stuffing 3 years ago at my sister-in-law's Thanksgiving dinner. It's flavorful and colorful and although it's technically "from scratch" I do take some shortcuts.”
1hr 25mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Spread pecans on a baking sheet and toast 10-12 minutes, tossing once. Set aside to cool.
  3. Melt 1/2 butter in a large skillet and saute onion and celery until softened.
  4. Add oregano and stir till combined and remove from heat.
  5. In a large bowl, combine onion mixture, pecans, cornbread, bread, eggs, cranberries, parsley, salt, black pepper, cayenne, and broth. Mix.
  6. Stuff turkey with stuffing. Or.
  7. If using a baking dish, coat dish using 1/2 of the remaining butter.
  8. Fill dish with stuffing.
  9. Use pats of the remaining butter on top of stuffing.
  10. Cover with aluminum foil.
  11. Bake at 375 degrees for 35 minutes.
  12. Remove foil and bake an additional 20 minutes or until golden.

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