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Pecan Poultry Stuffing

 Pecan Poultry Stuffing
I recently added this recipe to my extensive collection and have already made it quite a few times. The chicken is always moist, and the pecans add a festive crunch to the stuffing.
6 ServingsPrep: 20 min. Bake: 55 min.


  • 1/4 cup each finely chopped carrot, celery and onion
  • 1/2 cup butter or margarine, divided
  • 1 teaspoon poultry seasoning
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon pepper
  • 2-1/2 cups unseasoned stuffing croutons
  • 2/3 cup chopped pecans
  • 1/2 to 3/4 cup chicken broth
  • 6 chicken breast halves (bone in)
  • 1 tablespoon lemon juice
  • Salt to taste
  • Paprika


  • In a large skillet, saute carrot, celery and onion in 1 tablespoon
  • butter until crisp-tender. Add poultry seasoning, celery salt and
  • pepper; mix well. Remove from the heat. Add croutons and pecans;
  • toss Stir in enough broth to moisten. Divide stuffing into six equal
  • amounts. Loosen skin on one side of each chicken breast. Place
  • stuffing under skin. Arrange chicken with stuffing side up in a
  • ungreased 13-in. x 9-in. baking dish. Melt remaining butter. Stir in
  • lemon juice; drizzle over chicken. Sprinkle with salt and paprika.
  • Cover and bake at 350° for 45 minutes. Uncover and bake 10
  • minutes longer or until chicken is browned and juices run clear.
  • Yield: 6 servings.

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Pecan Poultry Stuffing (continued)

Nutritional Facts: 1 serving (1 each) equals 460 calories, 29 g fat (12 g saturated fat), 131 mg cholesterol, 466 mg sodium, 13 g carbohydrate, 2 g fiber, 36 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.