by June 2012.

Collin Street Bakery Fruitcake Stuffing


  • 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


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-degree 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.