6 cups (Approx two loaves) stale challah
1 cup Chopped celery
1/2 cup Chopped onion
1/4 cup margarine
1 teaspoon dried sage crushed
1/2 teaspoon dried thyme crushed
1/4 teaspoon pepper
1/2 cup Macadamia nuts chopped
1/2 cup Dried cranberries
1/2 cup Chicken broth
1-2 tablespoon additional chicken broth optional
Cook celery and onion in margarine in a small saucepan until tender.
Remove from heat. Stir in sage, thyme, and pepper.
Place dry bread cubes in a mixing bowl.
Add celery mixture, macadamia nuts, and cranberries. Add the 1/2 cup chicken broth, tossing to moisten.
Use mixture to stuff one six-to-eight pound turkey. Transfer any remaining stuffing to a casserole dish, adding the 1 to 2 tablespoons chicken broth, if desired, for extra moistness; cover and chill casserole dish until ready to bake.
Bake the stuffing, covered, at 325°F during the last 30 to 45 minutes of turkey roasting until stuffing is heated through.