Pecan And Apricot Sourdough Bread Stuffing
Bake at 375 for 45 minutes or until chicken is cooked through.
Recipe Summary Pecan And Apricot Sourdough Bread Stuffing
This savory stuffing is a little tangy and a little sweet. And it's so easy to make that you won't have to wait for a holiday to enjoy this dish with your family.
Ingredients | Casserole Recipes With Chicken And Stuffing1 (1 pound) loaf sourdough bread, torn into pieces¼ cup butter1 cup diced onion1 cup diced celery1 teaspoon herbes de Provence1 teaspoon rubbed sage4 ounces chopped dried apricots1 cup toasted pecan halves, choppedsalt and freshly ground black pepper to taste2 cups chicken broth1 egg, beatenDirectionsPreheat oven to 275 degrees F (135 degrees C). Butter an 11x14 inch baking dish, and set aside to bake the stuffing.Arrange sourdough bread pieces on a baking sheet. Toast the bread in preheated oven until crisp and dry, 20 to 30 minutes. Remove from the oven to cool. Increase the oven temperature to 350 degrees F (175 degrees C).Melt butter in a skillet over medium heat. Stir in the onion and celery; cook and stir until the vegetables are tender, about 10 minutes. Stir in the herbes de Provence and rubbed sage, then stir in the apricots. Turn off the heat, and allow the mixture to rest.Toss the toasted bread and pecans together in a large bowl. Stir in the celery mixture, then season with salt and pepper. Mix in the chicken broth, one cup at a time. Stir in the egg. Transfer the stuffing to the buttered baking dish.Bake in the preheated oven until the top is browned, 30 to 35 minutes.Info | Casserole Recipes With Chicken And Stuffingprep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
10
Yield:
1 11x14-inch baking dish
TAG : Pecan And Apricot Sourdough Bread StuffingSide Dish, Stuffing and Dressing Recipes, Bread Stuffing and Dressing Recipes,
