APPLE PECAN STUFFING
39 sec read
- 2 cups Onions diced
- 1 tablespoon Brown Sugar
- 1 cup Carrots diced
- 1 cup Celery diced
- 2 Granny Smith Apples diced
- 2 cloves Garlic minced
- 8 ounces Butter melted
- 12 cups Bread cubed
- 1 1/2 – 2 cups Broth
- 2 cups Parsley finely chopped
- 2 cups Pecans roughly chopped
- 2 teaspoons Beau Monde Seasoning
- 2 teaspoons Salt
- 1 teaspoons Pepper
Preheat oven to 350°F
Place the onions in a small bowl and sprinkle the sugar over them. Let onions sit for about an hour.
In a large skillet saute the carrots, celery, apples, and garlic until softened.
Strain the sugared onions and add them to the saute along with the melted butter.
Add mixture to the bread and toss in a large bowl.
Add chicken broth to the bread mixture along with the pecans, parsley, and Beau Monde seasoning, slowly tossing until the broth is all absorbed by the bread.
Add salt and pepper to taste.
Spoon into a well-greased 3-quart or 13- x 9-inch baking pan.
Cover with foil and bake at 350°F for 45 minutes.
Remove foil and continue to bake for 5 – 10 minutes or until top is crusty and brown.
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