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CRANBERRY-PECAN DRESSING
What's the difference between a dressing and a stuffing? One's stuffed, the other isn't. I'm not a big fan of soggy wet stuffings, I much prefer something made separately and dry, and that's a big reason I love this one. The other reason is that the crunchy pecans mixing with the sweet cranberries is one of the most pleasant holiday-ish flavour combinations I've had in a long time. This is amazing with turkey, but goes nicely with any bird you might wish to serve. Full credit goes to Ian Dowsett, my professor at George Brown College in Culinary Arts I, who provided this to us in place of a nasty "log" dressing offered by the college. Good call.

Place the cubed bread on a cookie sheet and bake at low heat in the oven. Bread should take up about one full cookie sheet - if you have too little, cut up enough pieces of bread to fill the sheet. Once the bread is only lightly toasted but not browned, remove. Melt the butter in a pan and add both the celery and onion. Allow to sweat out until the onion is clear and add the spices. Add the chicken stock and white wine and cook for one minute. Add the liquid to the bowl of bread cubes and mix until the bread soaks up the liquid. Add the pecans and cranberries and season to taste with salt and pepper. Place in a baking dish, cover, and bake at 350oF for 20-30 minutes.

Makes 4 servings

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