January 13, 2025

Pecan and Apricot Sourdough Stuffing

 Is it too soon to want it to be Thanksgiving again?  It's my favorite holiday by far, and I personally enjoy cooking certain recipes that I've made over the years and to share it with family.  I'm sharing a recipe for stuffing that I believe once you try it, you'll be hooked and won't be buying Stove top any longer. (Nothing against Stove top stuffing-I grew up with that stuff)! But this recipe is super easy to make, you can make it ahead of time and the flavors of everything combined is just next level.

You also have to like stuffing in the first place, and if you or anyone in the family has a severe nut allergy, I'd leave the pecans out. While the toasted pecans provide the stuffing with a smoky, more enhanced flavor, it's still delicious with or without them.  Unfortunately, my husband, father-in-law and daughter don't like stuffing- oh well, more for me!

I got the inspiration for this recipe after I tried my husband's grandmother's apricot stuffing.  I love apricots and I love stuffing, so, of course I liked the dish! Over the years when my husband's grandmother would make this, I contributed my pumpkin mac n cheese, (which is also a MUST try)! After she passed away, I eventually realized that I wanted to try making a stuffing that was similar, but put my own spin on it.  It took a couple of years, but I think I've made this stuffing four years in a row at this point. I noticed she had kept the apricots whole, and while it was good, I think it was a bit harder to eat.

So I decided to add in some smoky/toasted pecans for texture and dice up the apricots so they were spread more evenly throughout the dish.  I've gotten compliments on my stuffing from most of my husband's side of the family and they all seem to really like it.  I hope you'll give this recipe a try for your next Thanksgiving!

There's one more thing I need to know:  

a) are you a big turkey fan?

b) do you prefer all of the side dishes or would you rather just have turkey with gravy?

I'm a sides girl.  While I like turkey, it's not a meat I consume often, but on Thanksgiving, I love a bite with a little bit of everything together!

Pecan and Apricot Sourdough Stuffing

Ingredients:

  •  1 loaf of day old sourdough bread (cut into pieces/cubes)
  • 1/4 cup butter
  • diced celery/onion/carrot mix (mirepoix) 1 package
  • 1 tsp. herbs de Provence
  • dried sage (2-3  leaves diced)
  • 4 oz. chopped dried apricots
  • 1 cup toasted pecan halves, chopped
  • salt and pepper to taste
  • 2 cups chicken broth (low-sodium)
  • 1 egg, beaten


Directions:

 1. Pre-heat the oven to 275 degrees. Spray 8x8 or 9x13 baking dish with cooking spray.

2. Arrange the bread pieces on baking sheet. Toast them about 20 minutes until crisp, golden and dry. Take out of oven to cool.  

3. Cook the veggies in melted butter until tender over medium-high heat. Add in the herbs, apricots and sage. Mix well and turn off the heat.

4. Toast the pecans in the same pan for about 6-7 minutes over medium-high heat until warm throughout and it smells smoky.

5. Toss the bread and pecans together in a large bowl. Stir in the veggie mixture and season everything with salt and pepper.

6. Mix in the chicken broth, one cup at a time. Stir in the egg.

7. Transfer the stuffing to the sprayed baking dish.

*You can make this ahead of time, ideally the night before or in the morning of Thanksgiving. This helps the flavors meld together even more.

8. When ready, bake in the oven for about 30-35 minutes. 

Enjoy!



 

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