Cranberry, Celery and Walnut Stuffing

The mix of savoury and sweet makes this stuffing extra special. Thank you Go Bold With Butter

  

10 cups unseasoned dry bread cubes
2 cups walnuts, chopped
1 cup dried cranberries
9 tablespoons butter
3 celery stalks, chopped
2 large yellow onions, chopped 

1/4 cup Italian parsley, chopped
1 tablespoon ground sage
1 tablespoon ground thyme
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 - 2 cups chicken broth

• Preheat oven to 350°F. 
• Place bread cubes, walnuts and cranberries in large bowl and set aside. 
• Coat a 9x13-inch baking pan with 1 tablespoon butter.
• Melt remaining butter in skillet over medium-high heat and add celery and onions.
• Cook 4-5 minutes, or until softened and lightly browned, stirring frequently.
• Add parsley, ground sage, thyme, kosher salt and pepper and mix well.
• Add mixture to bread cube mixture and toss to combine.
• Drizzle 1 1/2 cups of the chicken broth over mixture in bowl, and stir to combine.
• Add more chicken broth and salt and pepper as desired. 
• Place stuffing in prepared pan and bake, uncovered, until top is lightly browned, about 50-60 minutes