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Crumble the fruitcake and spread onto a sheet pan. Cube the bread. If you don’t have pecan bread, you can use white or wheat bread. Toast the fruitcake and bread cubes in a 350-degre oven for 8 minutes.
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Melt the butter in a large pan. Add the celery and onions and sauté, until tender.
Stir in the fruitcake and bread cubes. Add the seasoning and chicken broth, until evenly coated.
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Transfer to a medium-sized baker.
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Bake in a 350-degree oven for 20 minutes.
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Serve and enjoy.