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Herbed Pecan Stuffing Recipe

"From Logan, Utah, Edie DeSpain says, "I've updated a basic stuffing recipe by using wholesome multi-grain bread in place of customary white bread. It adds a hearty, crunchy taste."

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Herbed Pecan Stuffing Recipe

Prep: 35 min. Bake: 45 min.

Yield: 10-12 Servings

35 45 80

Ingredients

8 cups day-old multi-grain bread cubes
3/4 cup golden raisins
1/2 cup apple juice
4 celery ribs, diced
1 large onion, chopped
3 garlic cloves, minced
1/4 cup olive oil
1 cup minced fresh parsley
1-1/2 teaspoons salt
1-1/2 teaspoons rubbed sage
3/4 teaspoon dried thyme
1/2 teaspoon fennel seeds, crushed
1/4 teaspoon pepper
1 egg
1-1/2 to 2 cups chicken broth
1-1/2 cups coarsely chopped pecans, toasted

Directions

Place bread cubes in a single layer on an ungreased baking sheet. Bake at 225° for 30-40 minutes, tossing occasionally, until partially dried. Meanwhile, combine the raisins and apple juice in saucepan; bring to a boil. Remove from the heat; let stand for 15 minutes. In a large skillet or Dutch oven, saute celery, onion and garlic in oil until tender. Add parsley, salt, sage, thyme, fennel seeds and pepper; mix well. Remove from the heat. Beat egg and broth; add to vegetable mixture with the bread cubes and raisin mixture. Toss well. Stir in pecans. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover and bake 15-20 minutes longer or until lightly browned. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 cup) equals 255 calories, 17 g fat (2 g saturated fat), 18 mg cholesterol, 564 mg sodium, 24 g carbohydrate, 4 g fiber, 5 g protein.

Originally published as Herbed Pecan Stuffing in Taste of Home October/November 1998, p8