Cranberry – Pecan Stuffing

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 the stuffing into a greased 3-quart casserole dish. Bake dish uncovered, at 350 degrees for 30 minutes, or until heated through. Makes 10 to 12 servings.