Printable | Taste of Home

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
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

Printed from tasteofhome.com Nov 19, 2008

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Herbed Pecan Stuffing cont.

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.