This sourdough stuffing is a palatable dish balanced with a mixture of dried apricots, toasted pecans, and fresh parsley.
Sourdough Stuffing with Apricots and Pecans
Makes 6 servings
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- 6 cups (½-inch) cubed sourdough bread (about ¾ pound)
- 1 tablespoon vegetable oil
- 2 tablespoons butter, divided
- 1 cup chopped onion
- 1 cup chopped celery
- ⅔ cup chopped dried apricots
- ½ cup chopped toasted pecans
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon poultry seasoning
- 2 large eggs, beaten
- 2 cups unsalted chicken stock*
- Preheat oven to 350º. On a large baking sheet, place bread cubes in a single layer. Bake 10 minutes or until toasted.
- In a large skillet, heat 1 tablespoon oil and 1 tablespoon butter over medium-high heat. Add onion and celery; cook 6 minutes or until tender.
- In a large bowl, combine bread cubes, onion mixture, apricots, pecans, parsley, salt, pepper, poultry seasoning, eggs, and stock. Spoon mixture into an 11x7-inch or a shallow 2-quart baking dish. Melt remaining 1 tablespoon butter; drizzle over stuffing. Bake, uncovered, 35 to 40 minutes or until set, lightly covering with foil to prevent excess browning during last 10 minutes of baking time, if necessary.
- *We used Kitchen Basics unsalted chicken stock.
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