Cranberry-pecan stuffing; Roanoke Rice-Pecan stuffing

Walnuts or chopped almonds can be substituted to for pecans in either recipe..remember to eat more nuts & stay healthier too

Cranberry-Pecan Stuffing

 1 x7ozs cubed stuffing mix or 3/4 cup toasted bread cubes
1 cup chopped onions
1 cup sliced raw mushrooms
1/2 cup chopped pecans
1/4 cup butter
1 cup whole raw cranberries
3 tbsp sugar
1/2 cup minced parsley

1/2 cup vegetable broth ( or chicken)

 
Saute the onions  and mushrooms in the butter  5 mins stirring.
Add the pecans and broth.
Cook for 4 mins then add the crumbs and cranberries.
cook 2 mins.
remove to large bowl, add sugar and parsley, just to fluff and blend.
Pour into a greased 1 1/2 qt dish and bake for 30 mins uncovered at 350F




Roanoke Pecan-Rice cornbread  stuffing
Makes 12 cups

4 cups water/stock
2 cup chopped celery
2 cups finely chopped onions
1 cup minced parsley
2 cups whole chopped mushrooms
2 cups cooked brown rice or wild rice

4 cups cornbread in small cubes
2 cups torn wholewheat bread
2 cups chopped pecans
2 tsp ground sage
1 tsp ground thyme
1 1/2  tsp salt
1 tsp ground black pepper
1/2 cup butter



melt butter in Dutch oven or heavy bottomed saucepan and saute the vegetables..adding seasonings.
Saute 5 mins then add the nuts and rice.
In a large bowl combine the cornbread and whole wheat bread.
Add the sauteed vegetables, nuts and herbs.
Stir in the hot water or stock and allow to soak up...wait 10 mins then fluff with a fork to mix.

Add seasonings and parsley

Placed in a large deep greased casserole and bake in middle oven 350F preheated for about 1 hour or until top is brown


Enjoy with all your vegetables and pies..Happy Thanksgiving