Makes enough to stuff a small chicken and fill a small casserole. Can be scaled up for larger birds or a turkey.
Ingredients
2 cups small diced yellow onion (about 1/4-inch dice)
½ cup margarine
1tsp sage
1 tsp thyme
1 tsp of poultry seasoning
Large pinch of salt , plus additional to taste
1/4 teaspoon freshly-ground black pepper , plus additional to taste
1/4 cup dried sweetened cranberries
1/4 cup toasted, coarsely chopped pecans
¼ cup fresh Italian parsley leaves, , chopped
1 cup turkey, chicken, or vegetable stock , plus additional, as needed
Instructions
Melt some of the butter in a frying pan over medium-high. Add onion and cook until onions are softened and translucent
Melt the rest of the Margarine in the saucepan
Add salt, black pepper, sage, thyme, and poultry seasoning.
Cook for a few minutes, until herbs are fragrant.
Place in bowl, along with cranberries and pecans.
Put stock in the saucepan and stir to catch any remaining herbs and butter.
Pour into bowl and stir well.
You may have to add some wine if cooking in casserole dish
Borrowed from https://stripedspatula.com/cranberry-pecan-stuffing/