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Submitted by: Jo Ann from Gooseberry Patch
Originally shared on the web 02/17/2011

1 c. onion, chopped
1 c. celery, chopped
1/2 c. butter
16-oz. can whole-berry cranberry sauce
2 T. chicken bouillon granules
16 slices bread, cubed and dried
1 c. chopped pecans
2 t. poultry seasoning
3 c. water

In a large skillet over medium heat, cook onion and celery in butter until onion is translucent. In a small saucepan over low heat, combine cranberry sauce and bouillon, stirring until bouillon is dissolved. Combine remaining ingredients in a large bowl; add onion and cranberry mixtures. Gently blend. Spoon stuffing into a greased 3-quart casserole dish. Bake, uncovered, at 350 degrees for 30 minutes, or until heated through. Makes 10 to 12 servings.