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Pecan and Apricot Sourdough Bread Stuffing
December 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!