1 c. chopped celery
1 c. chopped onion
1/2 c. butter
1 (16oz.) can whole berry cranberry sauce
2 tbsp. chicken flavored instant bouillon or 6 bouillon cubes (I use less - 2 or 3)
12 c. dry bread cubes (about 16 slices)
1 c. chopped pecans
2 tsp. poultry seasoning
1 tsp. rubbed sage
3 c. hot water

In large skillet cook celery and onion in butter until tender. In small pan over low heat, cook and stir cranberry sauce and bouillon until bouillon dissolves. In large bowl combine remaining ingredients. Add celery/onion and cranberry mixtures; mix well.

Loosely stuff turkey just before roasting if desired. Place remaining stuffing in greased baking dish. Bake at 350 degrees for 30 minutes or until hot..