• 1/2 cup butter or margarine

• 1 cup diced celery

• 1 cup diced onion

• 1 clove garlic, chopped

• 5 cups coarsely crumbled cornbread

• 4 cups white bread cubes, toasted

• 2-3/4 cups chicken broth

• 1-1/2 cups fresh cranberries

• 1-1/2 cups chopped pecans, toasted

• 1 tsp. grated orange rind

• 1/2 cup orange juice

• 1 tbsp. sugar

• 1/2 tsp. ground cinnamon

• 1/4 tsp. ground nutmeg

• 3 large eggs, lightly beaten

1. Preheat oven to 350°F.

2. Melt butter in a Dutch oven over medium heat. Add celery, onion and garlic. Cook, stirring occasionally, 10 minutes or until vegetables are tender. Stir in remaining ingredients.

3. Spoon mixture into a lightly greased 9"×13"×2" baking dish and bake for 45 minutes or until lightly browned.

Makes 12 servings