Apple Pecan Stuffing (dressing)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 113.9
- Total Fat: 7.1 g
- Cholesterol: 7.5 mg
- Sodium: 275.5 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 2.3 g
- Protein: 1.8 g
View full nutritional breakdown of Apple Pecan Stuffing (dressing) calories by ingredient
Introduction
I made this for Thanksgiving last year as adopted from the William Sonoma Dressing recipe. It was really, really good - but had too much butter - so I cut it down for the recipe provided. I also halved the amount of nuts. Just a hint is great. I made this for Thanksgiving last year as adopted from the William Sonoma Dressing recipe. It was really, really good - but had too much butter - so I cut it down for the recipe provided. I also halved the amount of nuts. Just a hint is great.Number of Servings: 10
Ingredients
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4 Cups Whole wheat bread (dried and cubed)
2 cups diced onion (yellow or white)
1 cup diced celery (1/4 inch dice)
2 tablespoons unsalted butter
2 to 3 medium apples (prefer fuji, honeycrisp, or granny smith) - peeled, cored and cut into 1/4 inch slices
1 cup apple juice (or another tart juice such as cranberry, cranapple, cranraspberry)
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh sage
1/2 cup toasted pecans - chopped roughly
2 1/2 cups chicken or vegetable broth
Salt and pepper to taste
Directions
Estimated serving size is 3/4 cup.
Prepare your chopped ingredients while you toast your pecans in the oven (approx. 350 degree oven for 5-12 minutes - toss frequently and remove at first sign of color darkening). Continue chopping. I cheat and use my food processor to save time on the cleery, onion, and apples. Others need to be cut by hand.
At this point if the oven isn't already on, preheat to 375 degrees.
In a large fying pan, melt 1 tablespoon butter and add the onions and celery - saute until tender - about 10 to 12 minutes. Transfer to a large bowl with the bread crumbs.
Melt remaining tablespoon butter and add the apples. Stirring occasionally until the apples are tender and start to brown (5-6 minutes). Add 3 tablespoons of the juice and simmer - stirring to scape up any browned bits, keep simmering untin the juice is reduced to a syrup (about 4 minutes). Tranfer apples to your large bowl.
Pour remaining juice into the pan, set at medium heat and simmer until reduced by one-third - then pour over the bread mixture. To the bowl, add the pecans, thyme, sage, salt and pepper and 2 cups (heated) chicken or veggie broth. Stir bowl ingredients gently to mix. Let stand, stirring occasionally, until the stock is absorbed - about 5 minutes. Add up to 1/2 cup additional broth if the mixture seems too dry.
Transfer to lightly sprayed baking dish and bake in oven until browned and crispy (about 50 minutes).
As an alternative - portion controlled method - fill cupcake/muffin tin cups with portioned amounts of the dressing/stuffing mixture and reduce cooking time to approximately 20 minutes.
Number of Servings: 10
Recipe submitted by SparkPeople user SNARKYLEMON.
Prepare your chopped ingredients while you toast your pecans in the oven (approx. 350 degree oven for 5-12 minutes - toss frequently and remove at first sign of color darkening). Continue chopping. I cheat and use my food processor to save time on the cleery, onion, and apples. Others need to be cut by hand.
At this point if the oven isn't already on, preheat to 375 degrees.
In a large fying pan, melt 1 tablespoon butter and add the onions and celery - saute until tender - about 10 to 12 minutes. Transfer to a large bowl with the bread crumbs.
Melt remaining tablespoon butter and add the apples. Stirring occasionally until the apples are tender and start to brown (5-6 minutes). Add 3 tablespoons of the juice and simmer - stirring to scape up any browned bits, keep simmering untin the juice is reduced to a syrup (about 4 minutes). Tranfer apples to your large bowl.
Pour remaining juice into the pan, set at medium heat and simmer until reduced by one-third - then pour over the bread mixture. To the bowl, add the pecans, thyme, sage, salt and pepper and 2 cups (heated) chicken or veggie broth. Stir bowl ingredients gently to mix. Let stand, stirring occasionally, until the stock is absorbed - about 5 minutes. Add up to 1/2 cup additional broth if the mixture seems too dry.
Transfer to lightly sprayed baking dish and bake in oven until browned and crispy (about 50 minutes).
As an alternative - portion controlled method - fill cupcake/muffin tin cups with portioned amounts of the dressing/stuffing mixture and reduce cooking time to approximately 20 minutes.
Number of Servings: 10
Recipe submitted by SparkPeople user SNARKYLEMON.
Member Ratings For This Recipe
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