1 stick butter (I use butter, you can use what you like)
2 granny smith apples, chopped (I like big hunks, you can dice if you want)
2 to 3 stalks celery, chopped
1 large onion, chopped
1 (12 oz.) bag pecans, chopped
1 can whole cranberry sauce
2 cans chicken or turkey broth
3 bags dressing bread cubes (Pillsbury, etc.)
poultry seasoning

I used a large pasta pot filled with water and a smaller version of the pot which fits inside with room to spare. You don't want to add the inner pot until you have cooked the ingredients below on the stovetop:

Add butter, apples, celery, onion and pecans to pot and cook over medium heat until the onions are clear and you can smell the apples... yum! Then add 1 can of whole cranberry sauce.

Next stir in 2 cans of chicken or turkey broth and heat until nearly boiling. Stir in 3 bags of dressing bread cubes. Mix well. Turn off the heat. Cover with a tight lid and place into the inner pot with the water. You will want to do this at the sink because the weight will displace the water. I put water 3-4 inches from spilling! When the inner pot sits low, that's the amount of water you need.

Turn on the heat and let the water boil. It totally baked the dressing and it was moist and fluffy and wonderful. Best I have ever made! After I removed the turkey from the oven, I put a baking dish into the oven and it got a nice crusty top.

I felt like it was probably the traditional way to cook this bread type of dish. The pecans were a perfect addition and added a nice crunch.

There you go, I just had to pass it on. I will never cook dressing another way. Maybe different ingredients but same method.

Be well everyone!

Submitted by: Grateful Siren