Pecan and Apricot Sourdough Bread Stuffing

Name: Pecan and Apricot Sourdough Bread Stuffing
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 11x14-inch baking dish
Ingredients: 1 (1 pound) loaf sourdough bread, torn into pieces; ¼ cup butter; 1 cup diced onion; 1 cup diced celery; 1 teaspoon herbes de Provence; 1 teaspoon rubbed sage; 4 ounces chopped dried apricots; 1 cup toasted pecan halves, chopped; salt and freshly ground black pepper to taste; 2 cups chicken broth; 1 egg, beaten

Rating: 4.38 stars

24 Ratings
16 Reviews
3 Photos

This savory stuffing is a little tangy and a little sweet. And it's so easy to make that you won't have to wait for a holiday to enjoy this dish with your family.

By Chef John

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Recipe Summary

prep:

20 mins

cook:

1 hr

total:

1 hr 20 mins

Servings:

Yield:

1 11x14-inch baking dish

Nutrition Info

Directions

Step 1

Preheat oven to 275 degrees F (135 degrees C). Butter an 11x14 inch baking dish, and set aside to bake the stuffing.

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Step 2

Arrange sourdough bread pieces on a baking sheet. Toast the bread in preheated oven until crisp and dry, 20 to 30 minutes. Remove from the oven to cool. Increase the oven temperature to 350 degrees F (175 degrees C).
Step 3

Melt butter in a skillet over medium heat. Stir in the onion and celery; cook and stir until the vegetables are tender, about 10 minutes. Stir in the herbes de Provence and rubbed sage, then stir in the apricots. Turn off the heat, and allow the mixture to rest.
Step 4

Toss the toasted bread and pecans together in a large bowl. Stir in the celery mixture, then season with salt and pepper. Mix in the chicken broth, one cup at a time. Stir in the egg. Transfer the stuffing to the buttered baking dish.
Step 5

Bake in the preheated oven until the top is browned, 30 to 35 minutes.

Nutrition Facts

Per Serving:

292 calories; protein 7.8g 16% DV; carbohydrates 36g 12% DV; fat 14g 22% DV; cholesterol 31.8mg 11% DV; sodium 534.3mg 21% DV. Full Nutrition

Reviews (16)

Most helpful positive review

HLynn

11/24/2011

This was my first attempt making stuffing that didn't come from a box. I substituted dried cranberries for the apricots and it was delicous. Even my husband loved it and he hates fruit! Thanks Chef John...... Read More

Helpful

(17)

Most helpful critical review

Kar

11/26/2017

I made this stuffing for Thanksgiving. I made it exactly as written except for the quantity of chicken broth. We just found it a bit bland, so I'll be trying other recipes next year. To the reviewer who thought it was dry. Always start with half the broth, wait for it to soak in, and stir. Repeat with small increments of broth until stuffing is moist but NOT wet. When stuffing begins to clump together you are done. I probably used about 2-1/2 cups of broth for this recipes. Read More

Helpful

(3)

24 Ratings

5 star values: 16
4 star values: 3
3 star values: 3
2 star values: 2
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

HLynn

11/24/2011

Helpful

(17)

Renee

11/20/2011

This was great! Read More

Helpful

(8)

LaVerne Conerly

11/19/2011

This looks great can't wait to try it. Especially with the sourdough bread which I love. lwc of New Orleans Read More

Helpful

(5)

Mike's Girl

11/29/2013

Made this yesterday for Thanksgiving and it was a huge hit! It was my first time trying a new dressing recipe and baking it outside of the bird. The sourdough bread makes it so flavorful and the apricots and pecans are a great touch. Read More

Helpful

(5)

Kar

11/25/2017

Helpful

(3)

dojose

11/25/2016

I made this for Thanksgiving dinner yesterday and it turned out very good. The only change I would make in the future would be to add more chicken or turkey broth (maybe 1/4 to 1/2 cup) as mine was just a little dry but the overall taste was great. Read More

Helpful

(2)

ccKohl

12/04/2016

Made it without the egg and it was terrific. I used half/half sour dough and french bread. Since I cooked it as a dressing and not in the bird I pured turkey drippings (consisted of 1 stick butter and tarragon blend rubbed under the skin of the 22# bird) over the dressing half way through the baking. It was the hit of the Thanksgiving meal! Read More

Helpful

(1)

Dave

11/23/2015

I used turkey stock instead of chicken. This was delicious and everyone enjoyed it. Read More

Helpful

(1)

starangel2683

11/28/2016

Way too dry and took way too long to make for thanksgiving. Will find another recipe next year. Read More

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Nutritional Information

Pecan and Apricot Sourdough Bread Stuffing

Servings Per Recipe: 10
Calories: 291.5

% Daily Value *

protein: 16 %

carbohydrates: 12 %

exchange other carbs:

dietary fiber: 14 %

sugars:

fat: 22 %

saturated fat: 20 %

cholesterol: 11 %

vitamin a iu: 13 %

niacin equivalents: 30 %

vitamin b6: 8 %

vitamin c: 3 %

folate: 20 %

calcium: 5 %

iron: 13 %

magnesium: 12 %

potassium: 8 %

sodium: 21 %

thiamin: 32 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Pecan and Apricot Sourdough Bread Stuffing

1 of 16

All Reviews

HLynn

11/24/2011

Helpful

(17)

Renee

11/20/2011

This was great!

Helpful

(8)

LaVerne Conerly

11/19/2011

This looks great can't wait to try it. Especially with the sourdough bread which I love. lwc of New Orleans

Helpful

(5)

Mike's Girl

11/29/2013

Helpful

(5)

Kar

11/25/2017

Helpful

(3)

dojose

11/25/2016

Helpful

(2)

ccKohl

12/04/2016

Helpful

(1)

Dave

11/23/2015

I used turkey stock instead of chicken. This was delicious and everyone enjoyed it.

Helpful

(1)

starangel2683

11/28/2016

Way too dry and took way too long to make for thanksgiving. Will find another recipe next year.

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Pecan and Apricot Sourdough Bread Stuffing

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (16)

Most helpful positive review

Most helpful critical review

All Reviews for Pecan and Apricot Sourdough Bread Stuffing

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Pecan and Apricot Sourdough Bread Stuffing

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (16)

Most helpful positive review

Most helpful critical review

All Reviews for Pecan and Apricot Sourdough Bread Stuffing