Apple Pecan Stuffing
Apple Pecan Stuffing
Rated 5.0 stars by 1 users
Category
Side Dishes
Cuisine
American
Servings
4-6
Ingredients
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13 C. Sourdough Bread, Cubed
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3 C. Rye Bread, Cubed
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3 C. Pumpernickel Bread, Cubed
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4 Tbsp. Wild Mushroom & Sage Infused Olive Oil
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1 Yellow Onion, Peeled & Minced
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1 Fennel Bulb, Diced
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3 Apples (Red, Yellow, & Green), Cored & Diced
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2/3 C. Pecan Halves, Chopped
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½ C. Gravenstein Apple White Balsamic Vinegar
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2 C. Chicken or Turkey Stock
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2 Eggs
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1 tsp. Sea Salt, Fine
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½ tsp. Black Pepper, Cracked
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Fresh Sage, Chopped
Directions
Preheat oven to 350°F. Place bread cubes on baking sheets and oven toast until crispy (about 10 minutes). Remove from the oven and set aside to cool.
Heat Wild Mushroom & Sage Infused Olive Oil in a large skillet. Once hot, add onion, fennel, and apples. Sauté until tender (3-4 minutes), then remove from the heat.
Combine the bread cubes and sautéed veggies in a large bowl. In a separate bowl, combine Gravestein Apple White Balsamic Vinegar, stock, eggs, salt, and pepper and whisk to combine. Pour the mixture over the other ingredients and toss to combine.
Transfer the mixture to a casserole or baking dish and cover with foil. Place in the oven and bake for 30 minutes. Remove the foil and continue to bake for another 30 minutes, until the topping is crisp. Top stuffing with chopped fresh sage prior to serving.
Recipe Note
If you don't have (or don't like) rye or pumpernickel bread, substitute with more sourdough or another favorite bread.