1 12 ounce package sweet rolls
1 cup chopped celery
½ large onion chopped
¼ cup butter
½ teaspoon crushed dried thyme
¼ teaspoon freshly ground pepper
2 tablespoons chopped fresh parsley
½ cup macadamia nuts roughly chopped
½ cup dried cranberries
½ cup chicken broth
Preheat oven to 325 degrees F. Grease a 9 x 13 inch pan. Set aside.
Cut each roll into pieces. Place the bread into a large bowl, set aside.
In a large skillet, melt butter over medium heat.
Add the celery and onion and cook until slightly browned on the edges and tender, about 5-6 minutes.
Pour the celery & onions mixture over the bread. Add the dried thyme, pepper, parsley, macadamia nuts, cranberries, and broth.
Stir the mixture until combined, and the broth is absorbed.
Cover with foil and bake for 35 minutes. Remove the foil and bake another 10-15 minutes, or until the bread is toasted. Serve.
**Recipe via foodfolksandfun.net.