Herbed Pecan Stuffing Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 255
  • Fat:
  • 17 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 18 mg
  • Sodium:
  • 564 mg
  • Carbohydrate:
  • 24 g
  • Fiber:
  • 4 g
  • Protein:
  • 5 g


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Herbed Pecan Stuffing

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"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."

SERVINGS: 10-12

CATEGORY: Side Dish

METHOD: Baked

TIME: Prep: 35 min. Bake: 45 min.

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 or vegetable 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.

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