Muddy Rudder’s Pecan Cranberry Stuffing 

2 lbs. dried bread crumbs
2 large Spanish onions, diced
4 stalks celery, diced
4 cloves garlic, diced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
2 tablespoons fresh sage, finely chopped
3 eggs
lb. toasted pecans, toasted
1 cup dried cranberries
1 cup bourbon
2 quarts turkey stock (approx. 4-15 oz. cans)
salt and pepper

Preheat oven to 350.

In a skillet, saute’ 1 tablespoon of butter, onions, celery, garlic, fresh herbs, salt and pepper until translucent.

In a large mixing bowl, mix bread crumbs, eggs, pecans, cranberries, onion/celery mixture, bourbon and half the turkey stock. Remember to add the stock little by little, you can always add but you can’t take out. You don’t want the bread crumbs to be too mushy.

Bake in oven at 350 for 45 minutes or until crust is well browned.

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