Ingredients
3
tablespoons butter or margarine
3
stalks celery, chopped (1 1/2 cups)
1
large onion, chopped (1 cup)
1
cup sweetened dried cranberries
1
cup chopped pecans
1
tablespoon chopped fresh sage leaves
1/2
teaspoon salt
1/2
teaspoon freshly ground pepper
10
small croissants, cut into 1-inch pieces (7 cups)
8
oz ciabatta or French bread, cut into 1-inch pieces (7 cups)
2
cups Progresso™ chicken broth (from 32-oz carton)
2
eggs, slightly beaten
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 12-inch skillet, melt butter over medium heat. Cook celery and onion in butter 8 to 10 minutes, stirring occasionally, until tender. Stir in cranberries, pecans, sage, salt and pepper. Remove from heat.
In large bowl, mix onion mixture, croissants, bread, broth and eggs, tossing until well mixed. Spoon into baking dish.
Bake uncovered 35 to 40 minutes or until center is hot and edges are golden brown.
