Print Options

Back to Herbed Pecan Stuffing >

Include these items:

Taste of Home Logo

Herbed Pecan Stuffing

Herbed Pecan Stuffing
"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."
10-12 ServingsPrep: 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 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
© Taste of Home 2013

2 of 2

Herbed Pecan Stuffing (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013