16slicesfresh breadcut into cubes (crumbs) (1 loaf)
1 ½cupschicken broth
1cuppecanschopped if desired, optional
1cupcranberriesdried or fresh, optional
Preheat oven to 375F. Grease a 9x13 or similar casserole dish.
In a large skillet, melt butter on medium-low heat. Cook celery and onions until cooked through and onions are translucent, about 10-12 minutes. Add fresh herbs and cook for 1-2 minutes, until fragrant.
Remove from the heat. If skillet is too small to fit all bread cubes, transfer mixture to a large bowl.
Add bread crumbs and mix through. Add 2 cups chicken broth and mix. Add ½ cup chicken broth at a time until stuffing is fairly moist, but not mushy, to your liking. Fold in pecans and cranberries if using.
Add to casserole dish and cover. Bake covered for about 30 minutes. Uncover and bake for 20 minutes, or until done to your liking.
Alternatively, add the stuffing to the turkey cavity and bake for the time it takes to cook the turkey.* Add leftover stuffing that did not fit into the turkey, to a small greased casserole dish. Bake covered in the casserole dish for about 25 minutes and uncovered for 15 minutes.
*If placing stuffing inside a turkey cavity, make sure it comes to a temp of 165˚F when a meat thermometer is inserted into the center of the stuffing.Make stuffing ahead of time and freeze for up to 1 month.