 |
Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
My husband loves pecans so I dug around until I found this very tasty and interesting stuffing. I now make it for big gatherings and get so many compliments on it and friends requesting the recipe! Ingredients:
1 cup sliced leek |
3/4 cup chopped onion |
1/4 cup butter |
2 medium apples, cored and chopped |
1 cup chopped pecans |
3/4 cup chopped dried apricot |
1/2 teaspoon ground nutmeg |
4 cups dried white bread, cubed |
1 tablespoon fresh rosemary |
1 tablespoon fresh thyme |
1 tablespoon fresh parsley |
3/4 cup half-and-half |
1 beaten egg |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. In a large skillet, cook leeks and onion over medium heat in butter, until tender but not brown.
2. Stir in apples, pecans, apricots, and nutmeg.
3. Cook about 4 minutes.
4. In a large bowl, combine bread cubes, rosemary, thyme, parsley, and cooked onion mixture.
5. In a small bowl, combine half and half, egg, salt, and pepper.
6. Add to bread mixture and stir gently to coat.
7. Place in a greased 2 qt casserole and bake, covered, in a 375* oven for 20 minutes.
8. Uncover and bake an additional 15 minutes.
|
|