6–8 C Chabaso Cranberry Pecan Loaf, cubed
2 C onion, chopped
1/2 head garlic, chopped
1 C olive oil
2–4 T fresh tarragon
1/2 C chopped pecans
1/2 C chopped dried cranberries
1. Sauté the onions and garlic in a stock pot with 1 cup olive oil until the onions are soft.
2. Add tarragon, pecans, cranberries and bread and sauté an additional 5 minutes.
3. Place in buttered glass casserole dish and chill. Can be made one day in advance.
4. Stuff turkey just before roasting, or place buttered casserole in 350° oven for 45 – 50 minutes.