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.

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
10
Yield:
1 11x14-inch baking dish
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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).

  • 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.

  • 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.

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

Nutrition Facts

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
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Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(17)

Most helpful critical review

Rating: 3 stars
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
(3)
24 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
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
(17)
Rating: 5 stars
11/20/2011
This was great! Read More
(8)
Rating: 5 stars
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
(5)
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Rating: 5 stars
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
(5)
Rating: 3 stars
11/25/2017
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
(3)
Rating: 5 stars
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
(2)
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Rating: 5 stars
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
(1)
Rating: 5 stars
11/23/2015
I used turkey stock instead of chicken. This was delicious and everyone enjoyed it. Read More
(1)
Rating: 2 stars
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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