Apple Pecan Stuffing

Stuffing is one of the Thanksgiving sides that took me the longest to come around to, the idea of literally "stuffing" a turkey with bread was a little off-putting. However, as with all of my least favorite foods, I was determined to find a way to make it delicious. 

Last year I made stuffing with sausage, thyme and mushrooms which was pretty incredible, but I wanted more of a sweet and savory combination this time around. The key to great stuffing is using a good loaf of bread that's been toasted in the oven, rather than dried bread cubes. Also adding a bunch of fresh ingredients like sweet apples, crunchy pecans, and fresh herbs.

The outcome was amazing, it was so incredibly fragrant the whole house smelled like Thanksgiving! Alex thoroughly enjoyed eating this along with my Citrus Cranberry Sauce (coming soon) on turkey and brie sandwiches for lunch. I guess this proves that stuffing is good for more than just an accompaniment during the holidays!

Apple Pecan Stuffing

1 loaf bread
3 tbsp butter
1 yellow onion, diced
2 Gala apples, peeled & chopped
1/2 tbsp rosemary, minced
1/2 cup pecans, chopped
1 1/2 cups chicken stock
salt & pepper

Preheat your oven to 350 degrees. Cut the loaf of bread into one inch cubes. Place the bread cubes onto a baking sheet and put it into the oven for ten minutes.

Meanwhile, in a medium pan combine the butter, onions, apples, and rosemary. Saute them over medium heat for ten minutes, add a teaspoon each of salt and pepper.

In a large baking dish, combine the toasted bread, the sauteed apples and onions, the pecans, and the chicken stock. Place the dish into the oven for 45 minutes.


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