Serves: 8
Total Calories: 813

1/4 cup butter or margarine
1/4 cup chopped white onion
1/4 cup chopped red onion
2 green onions what part and i inch green part, thinly sliced
2 medium leeks white part only, finely chopped
1 clove garlic minced
1/4 cup chopped celery
6 cups seasoned stuffing mix
1 cup chopped pecans toasted
2 tablespoons chopped fresh parsley
1 1/2 cups chicken broth

1. Preheat the oven to 325°F. Coat a 2 1/2- to 3-quart casserole dish with nonstick cooking spray and set aside.

2. Place the butter or margarine in a large skillet, and melt over medium heat. Add the white and red onions, green onions, leeks, and garlic, and sauté for 5 minutes, or until golden. Add the celery and cook for 5 additional minutes, or until the celery is tender.

3. Combine the onion mixture, stuffing mix, pecans, and parsley in a large bowl, mixing well. Stir in just enough chicken broth to moisten, mixing lightly.

4. Transfer the stuffing to the prepared dish, cover, and bake for 30 to 40 minutes, or until heated through. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.

Nutritional Facts:

Serves: 8
Total Calories: 813
Calories from Fat: 376

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
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Cranberry Stuffing
Carrot and Raisin Stuffing
Wheat Germ 'N' Honey Stuffing
Apple, Sunflower Seed, and Watercress Stuffing
Triple Citrus Stuffing
Sauteed Apricot Stuffing
Dried Fruit Compote Stuffing
Spicy Artichoke Stuffing
Crunchy Mushroom Stuffing
Four Onion Stuffing
Sun-Dried Tomato and Pine Nut Stuffing
Toasting Nuts