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Collin Street Bakery Fruitcake Stuffing

Ingredients

  • 1 9- oz. tin Collin Street Bakery DeLuxe Fruitcake
  • 4 cups 8 slices Collin Street Bakery Pecan Bread (or any bread)
  • 2 tablespoons butter
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 1 tsp. kosher salt
  • ½ tsp. dry rubbed sage
  • ½ tsp. Tony Chachere’s Original Creole Seasoning
  • 1 cup chicken broth

Instructions

  • 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.
  • 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.
  • Transfer to a medium-sized baker.
  • Bake in a 350-degree oven for 20 minutes.
  • Serve and enjoy.