Apple, Orange and Pecan Stuffing

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10 minutes

1 hours

4 cups/1L

    • 3 Tbsp
      45 mL
      butter, divided
    • 1
      large onion, finely chopped
    • 2
      stalks celery, finely chopped
    • 2
      apples, cored, peeled, and diced
    • 5 cups
      1.25 L
      cubed day-old bread
    • 1/2 cup
      125 mL
      chopped pecans
    • 1/2 cup
      125 mL
      chopped fresh parsley
    • 1 tsp
      5 mL
      dried sage
    • 1 tsp
      5 mL
      grated orange zest
    • 1 cup
      250 mL
      chicken stock


Over medium-high heat, sauté onions and celery in 1 Tbsp/15 mL butter for 5 minutes, or until celery has softened. Add apples; continue cooking for 2 minutes. Transfer to large mixing bowl. Add bread, pecans, parsley, sage, and orange zest. Season with salt and pepper. (If using a commercial chicken stock, reduce salt.) Mix well. Transfer mixture to a greased baking dish, evenly distributing stuffing. Melt remaining 25 mL/2 Tbsp butter in chicken stock and pour over stuffing. Use for crown roast, rack or pork loins. If cooking stuffing separately from roast, bake at 350°F (180°C) for an 30-60 minutes, or until top becomes browned and crunchy.

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