Sourdough Stuffing with Apricots and Pecans

Sourdough Stuffing

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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  1. 6 cups (½-inch) cubed sourdough bread (about ¾ pound)
  2. 1 tablespoon vegetable oil
  3. 2 tablespoons butter, divided
  4. 1 cup chopped onion
  5. 1 cup chopped celery
  6. ⅔ cup chopped dried apricots
  7. ½ cup chopped toasted pecans
  8. 1 tablespoon chopped fresh parsley
  9. 1 teaspoon salt
  10. ½ teaspoon fresh ground black pepper
  11. ¼ teaspoon poultry seasoning
  12. 2 large eggs, beaten
  13. 2 cups unsalted chicken stock*
  1. Preheat oven to 350º. On a large baking sheet, place bread cubes in a single layer. Bake 10 minutes or until toasted.
  2. 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.
  3. 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.
  1. *We used Kitchen Basics unsalted chicken stock.
Paula Deen Magazine