1 c. chopped celery
1 c. chopped onion
1/2 c. butter
1 (16 oz.) can whole berry cranberry sauce
2 tbsp. chicken instant bouillon
12 c. dry bread crumbs, about 16 slices
1 c. chopped pecans
2 tsp. poultry seasoning
1 tsp. rubbed sage
3 c. hot water

Or 6 chicken bouillon cubes

In large skillet, cook celery and onion in butter until tender. In small saucepan, over low heat, cook and stir cranberry sauce and bouillon and 1/2 cup of the water until bouillon dissolves. In large bowl, combine remaining ingredients; add celery and cranberry mixtures. Mix well. Loosely stuff turkey just before roasting if desired, or place stuffing in greased baking dish and bake at 350 degrees for 30 minutes. Refrigerate leftovers.

This is a delicious and probably would make a good, different potluck dish (in casserole form). Makes about 2 1/2 quarts.