Pecan and Apricot Sourdough Bread Stuffing
Ingredients
1 h 20 m servings 291- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 275 degrees F (135 degrees C). Butter an 11x14 inch baking dish, and set aside to bake the stuffing.
- 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.
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Reviews
Read all reviews 1523 Ratings
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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! Thank...
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 r...
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! Thank...
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...
This looks great, can't wait to try it. Especially with the sourdough bread, which I love. lwc of New Orleans
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 r...
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 min...
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 but...
I used turkey stock instead of chicken. This was delicious and everyone enjoyed it.
Made as written. Everyone loved it, no leftovers, next time I'll double it.