Herbed Pecan Stuffing

Name: Herbed Pecan Stuffing
Ingredients: 8 cups day-old multi-grain bread cubes; 3/4 cup golden raisins; 1/2 cup apple juice; 4 celery ribs, diced; 1 large onion, chopped; 3 garlic cloves, minced; 1/4 cup olive oil; 1 cup minced fresh parsley; 1-1/2 teaspoons salt; 1-1/2 teaspoons rubbed sage; 3/4 teaspoon dried thyme; 1/2 teaspoon fennel seeds, crushed; 1/4 teaspoon pepper; 1 egg; 1-1/2 to 2 cups chicken broth; 1-1/2 cups coarsely chopped pecans, toasted

16 ingredients

2 steps

Ingredients

8 cups day-old multi-grain bread cubes
3/4 cup golden raisins
1/2 cup apple juice
4 celery ribs, diced
1 large onion, chopped
3 garlic cloves, minced
1/4 cup olive oil
1 cup minced fresh parsley
1-1/2 teaspoons salt
1-1/2 teaspoons rubbed sage
3/4 teaspoon dried thyme
1/2 teaspoon fennel seeds, crushed
1/4 teaspoon pepper
1 egg
1-1/2 to 2 cups chicken broth
1-1/2 cups coarsely chopped pecans, toasted

Directions

1

Place bread cubes in a single layer on an ungreased
2

. Bake at 225° for 30-40 minutes, tossing occasionally, until partially dried. Meanwhile, combine the raisins and apple juice in saucepan; bring to a boil. Remove from the heat; let stand for 15 minutes. In a large skillet or Dutch oven, saute celery, onion and garlic in oil until tender. Add parsley, salt, sage, thyme, fennel seeds and pepper; mix well. Remove from the heat. Beat egg and broth; add to vegetable mixture with the bread cubes and raisin mixture. Toss well. Stir in pecans. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover and bake 15-20 minutes longer or until lightly browned.