Herbed Pecan Stuffing 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 Crisco® Light Olive Oil or Canola 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Herbed Pecan Stuffing cont. 1 egg 1-1/2 to 2 cups chicken broth 1-1/2 cups coarsely chopped pecans, toasted 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. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

	Herbed Pecan Stuffing 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. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008