Cranberry, Orange, and Pecan Stuffing

Make your cornbread.. whatever is your favorite recipe.

Toast your pecans (I think I ended up with a cup finely chopped, I just put a handful on the tray) in the oven at 350 for 3-5 minutes. Cool, and chop finely.

Make your cranberry sauce.

1 cup sugar

1 cup water

2 cups cranberries

1 tsp orange peel

3 slices of orange

Boil water and sugar while stirring to dissolve the sugar. Radiply boil for 5 minutes. Remove from heat, and add the 2 cups of cranberries.  Return to medium heat and boil again for 3-4 minutes occasionally stirring.

Take off the heat add the orange and orange peel while still warm. Let stand to cool.

Now for the stuffing.

1/4 onion diced

2 stalks of celery chopped

the cranberry sauce from above

1/4 cup of the roasted chopped pecans

3 cups of the cornbread crumbled

Saute the onions and celery in butter.

Add the rest of mixture to the cornbread stir until moist bake in greased (butter) casserole dish at 350 for 30 minutes.