2 celery stalks; chopped
1 large onion; chopped
1 14½-ounce can chicken broth
1 16-ounce package herb stuffing mix
½ cup fresh or frozen cranberries
½ cup Pecan Valley Pecan Pieces
1. In 4 quart saucepan melt margarine over medium heat; add celery and onions and cook until tender. Add broth. Heat to boiling. Remove from heat.
2. Add stuffing mix, cranberries and nuts; toss to coat well.
3. Use to stuff 12 to 14 pounds turkey according to directions on turkey package.
4. Bake any remaining stuffing in covered casserole dish along with turkey, for 30 minutes.