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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."
  • Total Time
    Prep: 35 min. Bake: 45 min.
  • Makes
    12 servings


  • 8 cups cubed day-old multi-grain bread
  • 3/4 cup golden raisins
  • 1/2 cup apple juice
  • 1/4 cup olive oil
  • 4 celery ribs, diced
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 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 large egg
  • 1-1/2 to 2 cups chicken broth
  • 1-1/2 cups coarsely chopped pecans, toasted


  • Preheat oven to 225°. Place bread cubes in a single layer on an ungreased baking sheet. Bake until partially dried, tossing occasionally, 30-40 minutes. Set aside. Increase oven temperature to 325°.
    Meanwhile, combine raisins and apple juice in a saucepan; bring to a boil. Remove from the heat; let stand for 15 minutes. In a large skillet or Dutch oven, heat oil over medium-high heat. Add celery, onion and garlic; cook and stir until tender, 5-7 minutes. Stir in parsley, salt, sage, thyme, fennel seeds and pepper; remove from the heat. Beat egg and broth; add to vegetable mixture with bread cubes and raisin mixture. Toss well. Stir in pecans. Transfer to a greased 13x9-in. baking dish.
    Cover and bake for 30 minutes. Uncover; bake until lightly browned, 15-20 minutes longer.
Nutrition Facts
1 cup: 255 calories, 17g fat (2g saturated fat), 18mg cholesterol, 564mg sodium, 24g carbohydrate (10g sugars, 4g fiber), 5g protein.
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