Ingredients

9 cups (2.2 L) fine bread crumbs (see note)
2 eggs, lightly beaten
1 cup (250 mL) coarsely chopped cranberries
1/4 cup (50 mL) chopped fresh parsley
1/2 teaspoon (2 mL) dried summer savoury
1/2 teaspoon (2 mL) dried thyme
salt and pepper, to taste
1 cup (250 mL) chopped onion
1 cup (250 mL) chopped celery
1/4 cup (50 mL) butter
2 tablespoons (30 mL) canola oil
1/3 to 1/2 cup (75 to 125 ml) chicken broth, or water

Directions

In a large bowl, combine bread crumbs, eggs, cranberries, parsley, summer savoury, thyme, salt and pepper.

In a large skillet, melt butter and oil; add onion and celery and sauté until limp, but not brown. Add to bread mixture, mixing thoroughly. Add enough chicken broth or water to make mixture hold together when a small portion is squeezed between thumb and forefinger.  Shape stuffing into balls the size of golf balls and place on a baking sheet. Cover balls loosely with a sheet of foil and heat at 300°F (150°C) for 15 to 20 minutes. Makes 6 servings.

Note: It takes a loaf of sliced white bread to make enough crumbs for this recipe. I found it easiest to process a couple of slices at a time in a food processor. Alternatively, the bread can be picked apart by hand, then chopped with a sharp knife until fine.