Semi-Homemade Cranberry Pecan Stuffing
You cannot have Thanksgiving without good stuffing! And I could not make my Gobbler Bombs without it! And before you come for me, yes this semi-homemade. I embraced my inner @inagarten and followed her advice that "store bought is fine." I used Pepperidge Farm Herb Seasoned Classic Stuffing as the foundation for this recipe and gave it a little extra flare by adding some garlic, rosemary, sage, orange zest and toasting up some pecans. I also lightened up the original recipe by using Kitchen Basics Unsalted Vegetable Stock and olive oil instead of butter.
½ pkg (6oz) Pepperidge Farm Herb Seasoned Classic Stuffing
¼ cup + 2 tbsp extra virgin olive oil
1 stalk celery, finely chopped
½ large sweet onion, finely chopped
2 garlic cloves, minced
1 tsp dried rosemary
1 tsp black pepper
½ tsp dried sage
1 ½ cups unsalted vegetable stock
½ cup Ocean Spray Craisins
½ cup toasted pecans, finely chopped
Zest of 1 orange or lemon
Heat the olive oil in a 4-quart saucepan over medium-low heat until it shimmers. Add the celery, onion, and garlic and cook until tender-crisp. Add the rosemary, black pepper, and sage. Mix well to combine.
Add the vegetable stock and heat to a boil. Add stuffing mix and lightly mix. Add the orange or lemon zest and mix to combine. Cover and set aside.
Heat a small nonstick frying pan over medium heat. Add the pecans and let sit for 10 to 15 seconds, then stir again.
Keep stirring every 10 to 15 seconds for 3 to 4 minutes, until the pecans become fragrant. NOTE: watch they do not burn on any hotspots.
Remove from heat and let cool in the pan, stirring occasionally.
Transfer the pecans to a cutting board and chop with a sharp knife. Add to the stuffing with the dried cranberries and mix until well combined.